Easiest Way to Prepare Delicious Sweet Heat Smoked Chicken Leg Quarters

Without fail recipe ultimate Sweet Heat Smoked Chicken Leg Quarters easy, fast, practical.

Good Evening every body, at this time you get present recipe Sweet Heat Smoked Chicken Leg Quarters with 19 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 8 stages of easy cooking Sweet Heat Smoked Chicken Leg Quarters.

Ingredients for Sweet Heat Smoked Chicken Leg Quarters

1. Needed 3-4 : chicken leg quarters (depending on size).

2. Needed : for the brine.

3. Prepare 4 tbs : sea salt.

4. Prepare 4 tbs : sriracha.

5. Needed 2 tbs : honey.

6. Needed 1 tbs : granulated chicken bullion.

7. Prepare 1 tsp : garlic powder.

8. Needed 1 tsp : onion powder.

9. Prepare 1 cup : hot water.

10. Prepare 2 cups : cold water.

11. Prepare : for the sauce.

12. Needed 2 cups : all natural ketchup.

13. Prepare 1 cup : brown sugar - packed.

14. Prepare 1/2 cup : water.

15. Prepare 1/4 cup : honey.

16. Prepare 2-3 tbs : sriracha (depends on how much spice you like).

17. Prepare 3 tsp : apple cider vinegar.

18. Needed 1 tsp : garlic powder.

19. Prepare 1/2 tsp : onion powder.

If all ingredients Sweet Heat Smoked Chicken Leg Quarters it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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