Directions
- Preheat your smoker to 225–250°F (107–121°C). If using a grill, set it up for indirect heat and add wood chips (hickory, apple, or cherry work well).
- Pat the chicken dry with paper towels. Rub each leg quarter with olive oil to help the seasoning stick.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture evenly over all sides of the chicken.
- Place the chicken leg quarters on the smoker rack, skin side up, ensuring they aren’t touching.
- Smoke the chicken for 2–3 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat.
- Optional: For crispier skin, finish the chicken over direct heat or under a broiler for 2–3 minutes, watching carefully to avoid burning.
- Remove the chicken from the smoker and let it rest for 5–10 minutes before serving to allow juices to redistribute.
- Garnish with fresh herbs if desired and serve with your favorite sides.
Recipe Details
Prep Time: 10 minutes
Cook Time: 2–3 hours
Total Time: 2 hours 10 minutes – 3 hours 10 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
The most important part is just ahead — click NEXT »»
