We have gotten a ton of requests to do either smoked chicken quarters or smoked bone-in chicken breast, so Chef Tom shows you how to break down a whole chicken and smoke up some great yardbird.
Smoked Chicken Quarters
Chef Tom takes you on a smoky culinary adventure with his smoked chicken quarters. Enjoy the delicious brine marinate and tantalizing habanero and chipotle sauce for a unique and unforgettable taste experience!
- Place the chicken quarters in a zip top bag with equal parts Sweetwater Spice Apple Chipotle BBQ Bath Brine Concentrate and water. Seal and refrigerate for 45-60 minutes.
Preheat your Yoder Smokers YS640 pellet grill to 275°F, set up for smoking. Remove the chicken from the brine. Using paper towels, blot the excess moisture from the chicken. Season the flesh (under the skin) with R Butts R Smokin' Butt Kick'n Chicken BBQ Rub. Pull the skin back into place, covering most of the meat. Season the skin, as well.
- Smoke the chicken on the second shelf until an instant read thermometer inserted into the center of the meat reaches 150°F in the breasts and 165°F in the thighs/legs. Remove from the cooker and increase the temperature to 425°F. Place the chicken on the main cooking grate, skin side down, grilling until the skin is crispy and the internal temperature reaches 160°F-165°F.
- Remove from the cooker and brush with Plowboys BBQ Hot Head Habanero BBQ Sauce.
- Serving Size
- 4 oz
- per serving
- 0 grams
- 40 grams
- 28 grams
- 180 milligrams