Smoked Chicken Quarters Recipe
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 large chicken leg quarters
- 1 pinch salt and pepper
- 1/2 cup 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.
- When chicken reaches internal temperature of 165°, after 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