Smoked Garlic Chicken
Smoked Garlic Chicken is a spicy, mesquite-smoked take on leg quarters with a heavy red rub and a charred finish. The skin comes off, so the mustard-bound crust of paprika, cayenne, lemon pepper and garlic does all the work, sticking straight to the meat. A slow smoke at 225°F cooks the chicken through, then a blast on a hot grill adds bitter, blackened edges and grill marks.
Instructions
Mix the paprika, chili powder, cayenne, lemon pepper, garlic powder, salt and cracked peppercorns in a bowl. Set the rub aside.
Brush the skinned leg quarters all over with yellow mustard, which helps the rub stick and form a crust. Press the seasoning mixture firmly into both sides of the meat, then refrigerate for 30 minutes.
Preheat the smoker to 225°F, using mesquite for the smoke. Put the chicken in and push a probe thermometer into one of the pieces.
Cook, adding more mesquite as needed to keep the smoke going, until the probe reads 170°F inside.
Move the chicken to a very hot grill and cook until the surface is charred and has grill marks. Flip the pieces and char the other side the same way.
Serve right away with whatever side dishes you like.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
