Few can resist my Pit Boss chicken quarters—the crispy skin and smoky flavor are unbeatable. Smoking a whole bird can be time-consuming, but smoking chicken quarters is quicker, easier, and just as tasty. They’re ideal for feeding a crowd since the portions are ready to go, and perfect for busy weeknights when you want something satisfying fast.

Dry chicken is a common issue, but don’t worry—follow my steps below for juicy, flavorful results every time.

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Juicy Smoked Pit Boss Leg Quarters

This is one of my go-to recipes for both cookouts and easy weeknight dinners. Chicken leg quarters are already portioned, so it’s simple to plan how much you need to feed your crew—no guessing required.

One of the best parts? Any leftovers are super versatile. Shred the smoked chicken and use it in wraps, tacos, salads, or sandwiches throughout the week. It’s an easy way to stretch your cookout into multiple meals.

It is also convenient that smoking leg quarters is also much faster than cooking a whole bird, which makes it perfect when you’re short on time but still want that deep, smoky flavor.

As for sides, chicken works with just about anything. Keep it healthy with grilled zucchini or broccoli, or go all out with smoked mashed potatoes loaded with cheese and bacon.

What You Need

Chicken Leg Quarters
Olive Oil
Brown Sugar
BBQ Rub – If you prefer to make your rub, use the ingredients below
Onion Powder
Garlic Powder
Rosemary
Paprika
Cayenne
Black Pepper
Kosher Salt

How To Cook Leg Quarters On A Pit Boss

1. Prepare The Smoker

Preheat the pellet grill to 275°F for 10-15 minutes. Decide on the type of wood you’ll use. Light fruit wood is more suitable for chicken recipes, such as apple, cherry, or pecan wood, which is perfect, giving a light smoky flavor.

Step 2: Season

If you’re using frozen chicken, thaw it completely in the fridge before seasoning. Remove the chicken from the packaging and pat the leg quarters dry with a paper towel. You want the skin to be completely dry before you season it.

Combine all the rub ingredients in a bowl if you’re making your rub. Brush the chicken quarters with oil, then coat them with a generous layer of the rub, rubbing it into all the crevices and under the skin. Season the chicken rub 5-8 hours before smoking for the best flavors.

3. Smoke

Place the quarters on the smoker and smoke for 90 minutes. After that, check the internal temperature. When a meat thermometer reads 165°F, the chicken is ready. Remove it from the grill and serve immediately.

FAQS

Should You Marinate The Chicken Before Cooking Them?

You can marinate your chicken quarters before smoking them on the Pit Boss pellet grill. Pick your favorite marinade and cover the chicken. Place in the fridge and allow them to marinate for at least 2 hours, but overnight if possible, there is no need to apply a rub or pat dry if you use a marinade.

What Wood Pellets Should You Use?

My favorite wood pellets for chicken are applewood, cherrywood, and oak. The mild flavors complement chicken, whereas mesquite and hickory can overwhelm it.

How To Know When The Chicken Quarters Are Ready?

When the internal temperature has reached 165°F, the chicken quarters are ready. The internal temperature is a more effective way to check when the chicken is ready. Probe the thickest flesh, taking care not to come in contact with any bone.

Should You Brine the Chicken?

You can brine your chicken; however, I don’t do it in this recipe. Brining helps lock in the moisture in meat with very little fat content. It also enhances the natural flavors of the chicken.

The salt will give you a juicier, flavorful chicken quarter. When smoked, it gives lovely, crispy skin. However, brining your chicken is a personal decision, so try both methods and see which you prefer.

Wet Brine

Wet brining helps tenderize the chicken. It involves soaking the chicken in a mixture of table or kosher salt, brown sugar, and water.

Thoroughly mix the ingredients in a container with a sealable lid. Submerge the chicken pieces and seal—Refrigerate for several hours or overnight.

Don’t leave for more than 24 hours, as the meat will taste too salty. Rinse off when done, and you’re ready for the next step.

Dry Brine

Dry brining is another alternative that eliminates the mess of disposing of large amounts of brine mixture. Coat the entire chicken with a mix of salt and pepper. Place in the refrigerator overnight on a baking sheet.

The skin should look dry and powdery, which means it’s soaked into the meat and drawn the moisture with it. This will give nice crispy skin and lock in the internal juices.

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What to Serve With Chicken Quarters

Chicken is incredibly versatile and pai