High Heat Smoked Chicken Quarters

/, Poultry/High Heat Smoked Chicken Quarters

High Heat Smoked Chicken Quarters

These smoked chicken quarters are first brined then coated with a mayo based glaze to carry some of my original rub, garlic and chives onto the outside of the chicken and hold it there.

These are smoked in a pellet smoker at a hotter than usual temperature to help crisp the skin but if you have a traditional smoker that works better at the lower smoking temperatures, that will work just fine and I'll give you some tips to help ensure the skin ends up with a good “bite through” texture.

That bacon wrapped corn on the cob you see in the picture above was also an experiment that turned out tremendously well and I'll give you some information on that below.

Helpful Information
  • Preparation time: 15 minutes
  • Brine time: 4 hours
  • Dry Time: 4 hours
  • Cook time: 1 to 1.5 hours
  • Smoker temperature: 275°F
  • Meat finish temperature: 165°F
  • Recommended wood: Pecan
What You'll Need
Step 1: Brine the Chicken Quarters (optional but recommended)

Make a basic brine by adding 1 cup of coarse kosher salt (Mortons in the blue box) to 1 gallon of cold water.

Stir until the salt is dissolved and the water returns to clear.

Add about ¾ cup of brown sugar and stir until the sugar is dissolved into the liquid.

Place the chicken quarters into a large zip top bag or other plastic, glass or stainless steel container.

Pour the cold brine solution over the chicken, put a lid or clear plastic over the top and put it in the fridge for about 4 hours.

When the brining time is complete, rinse the chicken really well to remove any residual salt.

Optional for better chicken skin

Pat the chicken dry with a paper towel and put the chicken back into the fridge on a cooling rack or Bradley rack over a large baking sheet (to catch any drips).

Let the chicken skin air dry for at least a couple of hours but the longer you leave them, the more tight that skin will become as it dries. I like to leave it overnight for maximum result.

Step 2: Make the Mayo Glaze

Mayo Glaze for  Chicken

Combine ingredients in a small mixing bowl. Cover and store in the fridge until ready to use.

(I made several batches of this until I came up with the perfect ratios of ingredients. I have to admit the stuff is very tasty and I look forward to trying it on other types of meat as well.)

Step 3: Apply the Glaze

Put the chicken quarters into a pan to reduce the mess.

Place a dollop (a heaping TBS) of the mayo glaze onto each chicken quarter

Use your hands to massage the glaze all over the chicken trying to even get some down under the skin wherever possible.

I transferred them to a Bradley rack for easy transporting to and from the smoker.

Step 4: Smoke Time

Set up your smoker for cooking at 275°F if possible.

Please note: Some of you may have smokers that cannot cook this hot and if that is the case, no problem. Just set up for 225°F knowing that it will take slightly longer than mine did.

Place the chicken quarters directly on the smoker grate and let them smoke away for about 1.5 hours or until they reach 165°F in the thickest part as measured by a digital meat thermometer.


The only way to know for sure that the chicken is safely done to the proper temperature is to use a thermometer. I recommend the one and only Thermapen Mk4 for this.

It is a fast, high quality, temperature measuring device that you will use for years to come. It reads in 2 to 3 seconds, has an intelligent backlight that only comes on when the ambient light is low, senses motion for wake and sleep and is waterproof to IP67 so you can clean it without fear of water ingress.

This is the thermometer that I use in all of my cooking and I recommend you do the same.

 


The skin definitely gets a nice bite through when you cook it at 275°F but to enhance this, you can crank up the heat during the last 30 minutes or you can remove them 10-15 degrees early and place them on a very hot grill or under the oven broiler for a super high-heat finish.

The mayo glaze was phenomenal on the chicken and one that I will be using again very soon.

I used pecan wood for smoke and as most of you know, pecan is one of my favorites and I use it often regardless of what smoker I am cooking in.

If you have to add wood chips or chunks for smoke, I recommend keeping the smoke going for the entire time on these or for at least 1 hour.

Step 5: Serve It Up

When the chicken reaches 165°F in the thickest part, it is done and ready to eat.

Serve immediately for best results.

Questions and Comments:

What if I don't have a smoker yet?

As many of you have asked recently, yes, you can do these in the house oven using the same instructions at 275-300°F. This process is going to get you some really good tasting chicken but it won't be as good as it could be with the natural smoke flavor. Get a smoker soon and you'll quickly discover what you've been missing.

Can these be prepped ahead of time and refrigerated until ready to smoke?

Yes, brine, rinse, dry and apply the glaze then place them in a covered container and into the fridge until ready to cook but no more than 2 days (per the USDA).

What about the bacon wrapped corn on the cob in the picture?

I knew you'd ask so I wrote a post on how to do that at http://www.smoking-meat.com/bacon-wrapped-corn-on-the-cob

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

High Heat Smoked Chicken Quarters
Prep Time
15 mins
Cook Time
1 hr 30 mins
Brine Time
4 hrs
Total Time
1 hr 45 mins
 

Smoked chicken quarters coated with my new mayo glaze and then cooked on a pellet smoker at 275°F for chicken skin with a perfect bite through.

Course: Entree
Cuisine: Hot Smoking
Servings: 4 -6
Author: Jeff Phillips
What You'll Need
  • Chicken quarters 1 or more per person
  • Brining solution below
  • Jeff's original rub
  • Mayo Glaze recipe below
Instructions
Step 1: Brine the Chicken
  1. Add 1 cup of coarse kosher salt to 1 gallon of cold water. Stir until water returns to clear and salt is dissolved.
  2. Add ¾ cup brown sugar and stir until dissolved into brine.
  3. Place chicken pieces into zip top bag and pour brine solution over chicken to cover.
  4. Seal bag or cover brining container and put into the fridge for about 4 hours.
  5. Remove brined chicken from fridge and rinse well under cold water to remove residual salt.
  6. Pat the chicken dry with a paper towel
  7. For better skin, place the chicken back into the fridge on a cooling rack, bradley rack, etc. over a baking sheet (to catch drips) for about 4 hours to dry and tighten the skin before applying glaze.

Step 2: Make the Mayo Glaze
  1. Make the glaze while the chicken is brining
  2. Into a small mixing bowl combine ½ cup of real mayonnaise, 2 TBS of Jeff's original rub, 1 TBS minced garlic and 2 TBS chopped chives
Step 3: Apply the Glaze to the Chicken
  1. Place a heaping TBS of the mayo glaze onto each chicken quarter.
  2. Use your hands to massage the glaze all over the chicken getting it under the skin wherever possible.
  3. Chicken is now ready for the smoker.
Step 4: Into the Smoker
  1. Set up the smoker for cooking at 275°F using pecan or other smoking wood.
  2. Once the smoker is ready, place the chicken directly on the smoker grate.
  3. Let the chicken cook for 1 to 1.5 hours or until it reaches 165°F in the thickest part.

  4. For extra good chicken skin, remove the chicken before it is completely done (about 145-150°F) and place it on a very hot grill or under the oven broiler for a few minutes.
  5. Be sure it reaches a final temperature of 165°F before calling it done.

Step 5: Serve It Up
  1. Serve immediately.

 

DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.

2018-07-12T23:29:11+00:00 By |7 Comments

About the Author:

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments

  1. Ken Honken July 19, 2018 at 6:34 pm - Reply

    Hey Jeff, would hickory wood work for this, too?

    • Jeff Phillips July 20, 2018 at 11:17 am - Reply

      Yes, hickory works well with chicken in my opinion.

  2. Terry Messing July 12, 2018 at 3:38 pm - Reply

    Did you turn the chicken?

    • Jeff Phillips July 12, 2018 at 8:08 pm - Reply

      I did not turn these. However, if you want more crispy skin, one method is to get your grill screaming hot and then place the chicken skin side down when it reaches about 145°F. You have to watch it really careful but it will render the fat in the skin and crisp it up. I recommend doing this before you add sauce at the end.

  3. Jennifer S Clement July 12, 2018 at 9:57 am - Reply

    I am avoiding sugar… can I brine the chicken without adding the brown sugar? I have made the sugar free rub so that part is fine. Thanks. This sounds so good and keto friendly (minus the corn). 🙂

    • Jeff Phillips July 12, 2018 at 11:36 am - Reply

      Jennifer, you can definitely brine without the sugar. It adds some color and flavor to the surface but you can easily leave it out for dietary needs.

  4. Kevin Zeringue May 8, 2016 at 2:57 pm - Reply

    I’ve been a long proponent of ur rub. Fabulous! However, the mayonaise glaze on this recipe is spot on and has a tremendous flavor value. Completely complimentary to the chicken. This is definitely a keeper!

Leave a Reply

Join 300,000+ Subscribers
Get Free Smoker Recipes Every Week
Be the first to get recent recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
DON’T MISS OUT!
Subscribe To Newsletter
Be the first to get latest recipes straight to your email inbox.
+ Free 37-page ebook on Smoking Meat Basics
Subscribe
Give it a try, you can unsubscribe anytime.
close-link
Use discount code TURKEY25 for 25% off Jeff's rub n' sauce recipes
close-image
%d bloggers like this: