These Pit Boss smoked chicken quarters are one of my favorite recipes. The chicken is tender and juicy, with crispy skin and a rich smoky flavor. Rub the seasoning on, and let the smoker handle the rest!
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I love buying chicken quarters. They go on sale for super cheap, and there's a lot of meat on them.
I used always to bake them in the oven, but after trying them on my pellet grill, that's my preferred way to make them now. Unless I'm in a hurry, then I make Air Fryer Chicken Quarters instead.
Ingredients you'll need
- Chicken quarters
- Olive oil
- Smoked paprika
- Garlic powder
- Onion powder
- Dried oregano
- Salt and black pepper
How To Make Pit Boss Smoked Chicken Quarters
These Pit Boss smoked chicken quarters are really easy to make on any smoker. Just follow the instructions below or watch the video.
Preparing the chicken quarters
First, brush or spray olive oil or avocado oil all over the chicken quarters. Do the top, bottom, and sides.
The most important part of this recipe is the dry rub. I used my smoked chicken thigh rub, but you can also use my dry rub for smoked chicken or your favorite rub. It doesn't really matter what rub you use, as long as you like it.
Some people will also add cayenne pepper or red pepper flakes to add spice.
Next, combine all the dry rub ingredients in a bowl, jar, or spice shaker until well mixed.
Sprinkle the rub generously over the chicken. Again, you want it to cover the top, bottom, and sides. Use your fingers to rub it in if you want. I like to apply the rub before I preheat the smoker. This way the rub has some time to penetrate the skin.
Smoking the chicken quarters
You can use a Pit Boss pellet grill or any type of smoker, including a Traeger pellet grill or vertical electric smoker. Preheat your smoker to 250 degrees Fahrenheit. I used cherry wood, but you can use your favorite kind.
Place the seasoned chicken quarters directly on the grill grates skin side down. This helps crisp up the skin. Smoke the chicken for one hour, then flip it over. Continue to smoke the chicken until the internal temperature reaches at least 165 degrees Fahrenheit when measured with a meat thermometer (another 15-30 minutes).
Serving the chicken quarters
Before removing the chicken leg quarters from the grill, you can add your favorite BBQ sauce if you like. I usually don't add any as I think the flavor from the rub and the smoke is perfect just the way it is.
Remove the chicken from the grill, and let it rest for 5-10 minutes before serving with your favorite side dishes.
Serving suggestions
I love to serve these smoked chicken leg quarters with a side of Smoked Corn on the Cob in Foil, Smoked Zucchini, and Smoked Baked Potatoes.
They also go great with simple salads such as Greek Cucumber Salad, Tomato Basil Cucumber Salad, or Miracle Whip Coleslaw.
3 Top Tips
- Let the dry rub sit on the chicken for 30 minutes before smoking.
- Apply dry rub underneath the chicken skin for extra flavor.
- Cook by temperature, not by time, as all smokers cook differently.
How to store smoked chicken quarters
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. Serve cold or reheat in the microwave or air fryer.
You can also use leftovers in smoked chicken noodle soup, chicken pot pie with puff pastry, or white chicken chili.
More smoked chicken recipes
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- Jeri
Recipe
Pit Boss Smoked Chicken Quarters
Ingredients
- 4 chicken quarters
- 2 tablespoons olive oil
- your favorite BBQ sauce optional
Chicken Quarters Spice Rub
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat the chicken quarters dry with a paper towel.
- Brush olive oil over the entire chicken covering the top, bottom, and sides.
- Make the dry rub by combining smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a small bowl or shaker. Generously coat each chicken piece with the dry rub.
- Let the rub sit on the chicken while you preheat your pellet grill to 250℉,
- Place seasoned chicken quarters directly on the grill grates, skin side down. Close the lid and smoke at 250℉ for one hour.
- Flip the chicken quarters over, and continue to cook until the internal temperature of the chicken reaches 165℉ in the thickest part, not touching the bone. If you want BBQ sauce, brush it on the thighs and cook for 5 more minutes.
- Remove the chicken quarters from the Pit Boss grill and let them rest for 5-10 minutes before serving. Enjoy!
Video
Recipe Notes:
- Let the dry rub sit on the chicken for 30 minutes before smoking.
- Apply dry rub underneath the chicken skin for extra flavor.
- Cook by temperature, not by time, as all smokers cook differently.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
Tisha
I don't know why I've never done quarters before, turned out amazing and full of flavor
Jeri Walker
I'm glad you liked them! 🙂
Kim Beaulieu
We loved this recipe! It's so easy to make and turned out perfectly. The chicken rub was excellent and added so much flavor. Thanks for a great recipe!
DK
What a great way to smoke chicken quarters! I definitely followed your tip about putting the seasoning under the skin for extra flavor - and it turned out great!
Amy
Absolutely delicious! Was tender and juicy as you mentioned and a real set and forget type recipe. Need more of those in my life!
Jeri Walker
Thanks Amy, I'm so glad you liked it! 🙂
Liz
The rub is phenomenal!!! And your recipe was a huge hit for our weekend family dinner. Thank you.