Recipe of the day: Smoked chicken quarters
Add some flavour to your next braai with these smoky, tender chicken leg quarters!
Smoked chicken quarters. Picture: Supplied
This recipe combines a rich blend of spices with a smoky flavour, giving you juicy chicken with a deliciously crispy skin.
For gas or charcoal grills, set up for indirect heat and cook the chicken legs on the cooler side until ready to sear at the end.
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Smoked chicken quarters
Ingredients
- 5 Chicken leg quarters
- 2 tbsp oil
- 2 tbsp berbere
- 1 tsp Garlic powder
- 1 tsp smoked paprika
- ½ tsp Chili powder
- ½ tsp Salt
- 1 tsp Girl Carnivore Chick Fest spice
Method
- Pat the chicken dry and trim as needed to remove excess skin or fat.
- Rub the chicken with the oil.
- Whisk the spices together in a bowl.
- Liberally coat both sides of the chicken leg quarters with the spice blend.
- 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.
- Remove chicken from the grill, and set aside.
- Increase heat for sear, around 400 to 450 degrees.
- Sear chicken to crisp the skin for five to 10 minutes, rotating as needed.
- Allow the smoked chicken quarters to rest before serving. Serve hot.
*This recipe was sourced from girlcarnivore.com with permission
PrintSmoked chicken quarters
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Category: Lunch, Dinner
- Method: grill
- Cuisine: South African
Ingredients
-
- 5 Chicken leg quarters
-
- 2 tbsp oil
-
- 2 tbsp berbere
-
- 1 tsp Garlic powder
-
- 1 tsp smoked paprika
-
- ½ tsp Chili powder
-
- ½ tsp Salt
-
- 1 tsp Girl Carnivore Chick Fest
Instructions
- Pat the chicken dry and trim as needed to remove excess skin or fat.
- Rub the chicken with the oil.
- Whisk the spices together in a bowl.
- Liberally coat both sides of the chicken leg quarters with the spice blend.
- 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.
- Remove chicken from the grill, and set aside.
- Increase heat for sear, around 400 to 450 degrees.
- Sear chicken to crisp the skin for five to 10 minutes, rotating as needed.
- Allow the smoked chicken quarters to rest before serving. Serve hot.
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