Talk about flavor! This easy smoked chicken quarter recipe get a simple spice rub before being smoked and then finished with a quick sear for perfectly crispy skin and delicious bites.
Pat the chicken dry and trim as needed to remove excess skin or fat.
5 lbs Chicken leg quarters
Rub the chicken with the oil.
2 tbsp oil
Whisk the spices together in a bowl.
2 tbsp berbere, 1 tsp Garlic powder, 1 tsp smoked paprika, ½ tsp Chili powder, ½ tsp Salt, 1 tsp Girl Carnivore Chick Fest
Liberally coat both sides of the chicken leg quarters with the spice blend.
Smoke the Chicken Quarters
Temp your Traeger or pellet smoker for 250-275 F.
Arrange the chicken on the grill grates.
Grill chicken skin side up and the lid closed.
After 1 hour, check the chicken for a temp of 180 to 190 F.
Sear the Chicken
Remove chicken from grill, set aside.
Increase heat for sear, around 400 to 450 degrees.
Sear chicken to crisp the skin 5 to 10 minutes, rotating as needed.
Rest And Serve
Allow the smoked chicken quarters to rest before serving 5 minutes.
Serve hot
Notes
Serve with Alabama White Sauce for dipping.Grill Options: This recipe was made on a Traeger pellet smoker but could be made on an electric smoker, charcoal, or gas grill. If using gas or charcoal, set your heat up for indirect heat and grill the chicken legs on the cooler side of the grill until you're ready to sear them at the end.