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Smoked chicken quarters

Dry-brined, smoke-darkened chicken with bite-through skin and enough heat at the finish to make it count.

Styled photograph of smoked chicken quarters on a wooden board
Styled image from the original Leiter’s Haus collection.
The smokerTime: 2½–3 hoursYield: 4 servingsHeat: 275°F → 375°F

Make it

  1. Dry-brine

    Pat the quarters dry. Season all over with the salt and refrigerate uncovered for at least 4 hours, preferably overnight.

  2. Build the rub

    Mix the paprika, pepper, garlic, onion and cayenne. Lightly coat the chicken with avocado oil, then season evenly, including beneath any loose skin.

  3. Smoke

    Heat the smoker to 275°F with a clean, mild wood smoke. Arrange skin-side up and cook until the thickest part of the thigh reaches about 165°F, roughly 1¾ to 2¼ hours.

  4. Finish hot

    Brush with melted butter. Raise the cooker to 375°F and continue until the skin tightens and the thigh reaches 180–185°F. Rest 10 minutes before serving.

From the Haus

  • Chicken thighs improve above the minimum safe temperature. The higher finish renders connective tissue without drying the dark meat.
  • If the skin still feels rubbery, it needs more dry heat, not more smoke.

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