Smoked Chicken Leg Quarters
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 large chicken leg quarters (cleaned/washed)
- 8 cups water ((1.8 litres))
- Β½ cup coarse sea salt ((146g))
- β cup coconut sugar ((54g) or organic raw cane sugar)
- 4 garlic cloves
- 2 bay leaves
- 8 sprigs thyme
- 1 tbsp whole peppercorns ((15g) )
- 1 tsp chilli flakes ((5g))
- 4 tbsp olive oil
- 2 tbsp smoked paprika ((30g))
- β cup coconut sugar ((146g) or organic raw cane sugar)
- 3 tsp onion powder ((15g))
- 3 tsp garlic powder ((15g))
- 3 tsp thyme ((15g) dried)
- 3 tsp oregano ((15g))
- 3 tsp parsley ((15g))
- 3 tsp black pepper ((15g))
- 2 tsp cayenne pepper ((10g) or to taste)
- Β½ - 1 tbsp pink salt ((15g) or to taste)
- 3 tbsp of the leftover seasoning ((44g) (see ingredients above))
- ΒΌ cup dairy free butter ((54g) melted)
Method
- Place all of the ingredients listed to make the brine in a large saucepan.
- Bring the water to a gentle simmer on medium heat until the coconut sugar and sea salt dissolve (this will take several minutes).
- Turn off the stove and leave the brine until completely cold (very important).
- Once the brine is cold, add the chicken legs making sure the chicken is completely submerged.
- Cover and refrigerate for at least 8 hours or overnight.
- Remove the chicken from the brine and rinse with cold water, pat dry, ready to season.
- Mix together the seasoning for the chicken in a small bowl then set aside, put 3 tablespoons of seasoning away separately as you will be using this to form a glaze.
- Preheat an electric smoker to 250f/120c.
- Add the wood chips (apple, hickory etc..) to the smoker box/tray.
- Coat the chicken lightly with some oil then apply the dry rub (you may find it easier to lay the seasoning on a plate/bowl and press the chicken, both sides so the seasoning sticks) , make an incision to the skin of each piece of chicken leg so you can access underneath the skin to apply some of the rub.
- Place the chicken legs inside the smoker and smoke for 2-2Β½ hours or until the thicker part of the chicken is 165f/75c. (you may need to replenish the wood chips during the cooking time so keep an eye on things).
- Once the chicken done, mix together the reserved 3tbsp of seasoning with melted butter to form a glaze and coat the chicken then continue to smoke for another 10-15 minutes.
- Serve accordingly.