Sweet Heat Smoked Chicken Leg Quarters

Name: Sweet Heat Smoked Chicken Leg Quarters
Yield: 4 servings
Cuisine: American
Ingredients: 3-4 chicken leg quarters (depending on size); for the brine; 4 tbs sea salt; 4 tbs sriracha; 2 tbs honey; 1 tbs granulated chicken bullion; 1 tsp garlic powder; 1 tsp onion powder; 1 cup hot water; 2 cups cold water; for the sauce; 2 cups all natural ketchup; 1 cup brown sugar - packed; 1/2 cup water; 1/4 cup honey; 2-3 tbs sriracha (depends on how much spice you like); 3 tsp apple cider vinegar; 1 tsp garlic powder; 1/2 tsp onion powder

StephieCanCook @StephieCooks

Midwest USA

There was a sale on chicken leg quarters at our local supermarket so I now have an abundance to experient upon. My hubby wanted to smoke some chicken for the 4th so I figured it was the perfect time to create a new brine. Brines are similar to marinades, but it is the high salt content that helps pull in the flavors and moisture so the rinsing and drying steps are extremely important to the process.

StephieCanCook @StephieCooks

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Ingredients

4 servings

3-4chicken leg quarters (depending on size)
for the brine
4 tbssea salt
4 tbssriracha
2 tbshoney
1 tbsgranulated chicken bullion
1 tspgarlic powder
1 tsponion powder
1 cuphot water
2 cupscold water
for the sauce
2 cupsall natural ketchup
1 cupbrown sugar - packed
1/2 cupwater
1/4 cuphoney
2-3 tbssriracha (depends on how much spice you like)
3 tspapple cider vinegar
1 tspgarlic powder
1/2 tsponion powder

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Steps

1

Add the first 6 brine ingredients to a gallon size ziploc bag (I like the slide n seal bags). Add the hot water. Seal and shake vigorously to combine ingredients until salt is dissolved.
2

Add cold water. Seal and shake again. Add chicken to bag. Squeeze out as much air as possible (careful to not squirted out any luquid). Seal bag and work brine around all chicken leg quarters.
3

Lay bag flat in a large, wide bottomed bowl (tgis is in case there are any leaks). Place and refrigerator for at least 24 hrs, or up to 48. Turn at least once while brining.
4

When ready to smoke. Working one at a time remove leg quarters from bag. Rinse under cold running water. Place on a large paper towel lined platter. Blot entire surface with paper towels to dry completely. Let sit out to come to room temperature while you prepare your smoker/grill.
5

Prepare your smoker or grill for indirect smoking. Place leg quarters on grate, skin side up. Close lid. Smoke at 250°F for 2 hrs or until internal temp reached 165°F.
6

While chicken is smoking make your sauce. Add all sauce ingredients to a medium size saucepan over medium heat. Stir until smooth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. About 10-15 minutes.
7

In the last 15 minutes of smoking brush both sides of chicken leg quarters with sauce. When done remove to a platter. Let rest uncovered 10 minutes. Serve with additional sauce if desired and enjoy.
8

Note: You will have extra sauce left over. Store it refrigerated for future use, it's good on lots of things. It will keep for at least a couple weeks!

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Cooksnaps

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StephieCanCook @StephieCooks

on July 06, 2017 01:19

Midwest USA

Cooking is a hobby and a passion of mine. I love cooking and trying new and different things. The best thing about cooking? I get to prepare delicious food for my family and friends that they (almost) always love! Lol.Many of my recipes are experiments in what I could make with what was available at the time. Many are simply my version of classic and/or popular dishes. A few are variations of recipes I have found elsewhere online but adjusted to our tastes. No matter what, though, each of my recipes is tried and tested before posting and I hope you find as much joy in preparing them as I do.