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Sweet Heat Smoked Chicken Leg Quarters
Sweet Heat Smoked Chicken Leg Quarters

Before you jump to Sweet Heat Smoked Chicken Leg Quarters recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got insight from reading it, now let’s go back to sweet heat smoked chicken leg quarters recipe. To make sweet heat smoked chicken leg quarters you need 19 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Sweet Heat Smoked Chicken Leg Quarters:
  1. You need chicken leg quarters (depending on size)
  2. You need for the brine
  3. Provide sea salt
  4. Prepare sriracha
  5. Provide honey
  6. You need granulated chicken bullion
  7. Use garlic powder
  8. You need onion powder
  9. Provide hot water
  10. You need cold water
  11. You need for the sauce
  12. Take all natural ketchup
  13. You need brown sugar - packed
  14. Get water
  15. Take honey
  16. You need sriracha (depends on how much spice you like)
  17. Prepare apple cider vinegar
  18. Prepare garlic powder
  19. Provide onion powder
Steps to make Sweet Heat Smoked Chicken Leg Quarters:
  1. Add the first 6 brine ingredients to a gallon size ziploc bag (I like the slide n seal bags). Add the hot water. Seal and shake vigorously to combine ingredients until salt is dissolved.
  2. Add cold water. Seal and shake again. Add chicken to bag. Squeeze out as much air as possible (careful to not squirted out any luquid). Seal bag and work brine around all chicken leg quarters.
  3. Lay bag flat in a large, wide bottomed bowl (tgis is in case there are any leaks). Place and refrigerator for at least 24 hrs, or up to 48. Turn at least once while brining.
  4. When ready to smoke. Working one at a time remove leg quarters from bag. Rinse under cold running water. Place on a large paper towel lined platter. Blot entire surface with paper towels to dry completely. Let sit out to come to room temperature while you prepare your smoker/grill.
  5. Prepare your smoker or grill for indirect smoking. Place leg quarters on grate, skin side up. Close lid. Smoke at 250°F for 2 hrs or until internal temp reached 165°F.
  6. While chicken is smoking make your sauce. Add all sauce ingredients to a medium size saucepan over medium heat. Stir until smooth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. About 10-15 minutes.
  7. In the last 15 minutes of smoking brush both sides of chicken leg quarters with sauce. When done remove to a platter. Let rest uncovered 10 minutes. Serve with additional sauce if desired and enjoy.
  8. Note: You will have extra sauce left over. Store it refrigerated for future use, it's good on lots of things. It will keep for at least a couple weeks!

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