Chicken Quarters Smoked
Leg and thigh chicken quarters smoked on a Traeger come out great. Marinated first you'll get tender meat with flavorful skin you can crisp.
Servings: 6
Equipment
- 1 smoker
Ingredients
- 3-4 chicken leg quarters
- 1 pinch salt and pepper
- Mustard Sauce
- 1/2 c dijon mustard
- 3 tbsp honey
- 2 tbsp brown sugar
Instructions
- If you did decide to bring first, remove from liquid and pat dry with paper towels. Right out of package, rinse and pat dry skin. Place chicken quarters on a wire rack with a rimmed sheet pan or the casserole dish if it fits. Place in refrigerator 12-16 hours until the skin is dry.
- Fill smoker with hardwood BBQ pellets. Prepare smoker by placing 2-3 long sheets of aluminum foil along the bottom of the smoker element, underneath the rack, for easy cleanup. Brush grill rack clean. Set smoker to smoke.
- Once it starts smoking, set temperature to 250°. Place chicken quarters on smoker, skin side up. In a small bowl, mix together mustard sauce ingredients. Cover and set aside until ready to serve.
- This can also be made the night before, store in refrigerator until you put the chicken on the smoker, then take the sauce out to come to room temp. When chicken reaches temperature, 165°, about 1.5 hours, then remove from smoker.
- Allow to rest 3-5 minutes. Brush skin with mustard sauce and serve.
Video
Nutrition
Serving: 1oz | Calories: 218kcal | Carbohydrates: 14g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 71mg | Sodium: 292mg | Potassium: 190mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg