These Pit Boss smoked chicken quarters are one of my favorite pellet grill 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 to always 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. They are also perfect for making Smoked Pulled Chicken.
Recipe at a Glance
- Cook Method: Pellet Grill / Smoker
- Smoker Temperature: 250°F
- Cook Time: 75-90 minutes
- Target Internal Temp: 165-175°F
- Best For: Chicken leg quarters on a pellet grill
This method works for any brand of pellet grill, including Pit Boss, Traeger, and other pellet smokers.
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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 smoker grates skin side down. This helps crisp up the skin. Close the lid and smoke the chicken for 60 minutes, then flip it over so it finishes cooking skin-side up. 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, Smoked Baked Potatoes, and Smoked Brussels Sprouts with Bacon.
They also go great with simple salads such as Greek Cucumber Salad, Tomato Basil Cucumber Salad, Old Fashioned Three Bean Salad, or Miracle Whip Coleslaw.
Jeri's Top 3 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 air fryer at 350°F for 3-4 minutes to help crisp the skin again. You can also reheat in the oven at 325°F until warmed through.
You can also use leftovers in Smoked Chicken Noodle Soup, Chicken Pot Pie with Puff Pastry, or White Chicken Chili.
Smoked Chicken Quarters FAQs
At 250°F, most chicken leg quarters take 75-90 minutes, depending on the size and your smoker.
They are safe at 165°F, but dark meat is more tender and juicy closer to 170-175°F.
Start skin-side down and don't overcrowd. You can also increase the smoker temperature to 300°F for the last 10-15 minutes.
My favorites are hickory, cherry, apple, pecan wood, and Competition blend.
More Smoked Chicken Recipes
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Printable Recipe
Pit Boss Smoked Chicken Quarters
Ingredients
- 4 chicken quarters (chicken leg 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
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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
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Tisha says
I don't know why I've never done quarters before, turned out amazing and full of flavor
Jeri Walker says
I'm glad you liked them! 🙂
Kim Beaulieu says
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 says
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 says
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 says
Thanks Amy, I'm so glad you liked it! 🙂
Liz says
The rub is phenomenal!!! And your recipe was a huge hit for our weekend family dinner. Thank you.