+16 Smoked Chicken Quarters Marinade References. Remove the chicken from the refrigerator, letting any excess oil drip back into the bowl. Pat the chicken leg quarters down with paper towels to get any excess liquid off, lay them out on a sheet tray or work surface.
Web whisk the above ingredients in a large bowl and store in the refrigerator for a few hours before using. Pat the chicken leg quarters down with paper towels to get any excess liquid off, lay them out on a sheet tray or work surface. Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking it.
Web Whisk Well For A Couple Minutes, Until Fully Blended.
Next, spoon the dry rub onto each piece of chicken. Rub the chicken with oil and evenly sprinkle the seasonings on both sides of each leg quarter. Combine bbq rub ingredients thoroughly in a small bowl.
Reserve 1/2 Cup For Basting.
Arrange the chicken directly on the grill grates. Web preheat the smoker to 275°f. Remove chicken from marinade, discarding marinade.
Smoke The Chicken Quarters At 250℉ (121℃) For An Hour And A Half Or So Until The Chicken Has Cooked All The Way Through, And The.
Web mix together all the spice ingredients in a small bowl. Web preheat smoker to 275f. Close the lid and smoke for 1 hour.
Cover The Bowl With Plastic Wrap And Marinate In The Refrigerator For 4 To 8 Hours.
Web preheat your barbecue smoker to 220°f (105°c) pat down chicken pieces with a paper towel to remove any excess water. Seal the bag or cover the bowl. Place washed chicken in a large resealable bag and pour.
Pat The Chicken Leg Quarters Down With Paper Towels To Get Any Excess Liquid Off, Lay Them Out On A Sheet Tray Or Work Surface.
Remove the chicken from the refrigerator when it is finished marinating. Put the chicken in the refrigerator and allow it to marinate for 2 to 24 hours before smoking it. While the chicken is smoking, make the glaze (detailed instructions in the recipe card below).
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