Sweet Heat Smoked Chicken Leg Quarters
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.
Sweet Heat Smoked Chicken Leg Quarters
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.
Cooking Instructions
- 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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