I’ve often wondered why Chicken Legs (drumsticks) and/or Thighs are always higher priced than Chicken Quarters since the quarter is a leg and thigh!? Guess they have to charge extra to separate the two pieces! Found some Chicken Quarters for 78¢/lb and figured it would serve us for 2 meals.
As you can see from the photo below, I always like to apply a glue and seasoning under and on the skin. Here I used Annie’s Roasted Garlic Extra Virgin Olive Oil and Jans Dry Rub. It’s actually an easy process and the results are worth the extra effort. Especially if you choose not to eat the skin. Just seasoning the skin and then removing it will give you a dull tasting chicken.
Replaced the skin and inserted the Chicken Quarters in the refrigerator for 2 hours to allow the glue and seasoning to work it’s magic.
Preheated the MAK 2 Star Wood Pellet Smoker-Grill to SMOKE (180ºF) using Hickory wood BBQ pellets and smoked the Chicken Quarters for 2 hours.
Bumped the temperature to 325ºF until the Internal Temperature (IT) reached 180ºF+. Poultry dark meat should always be taken to at least 180ºF.
Hidden Valley Oven Roasted Potatoes:
- Preheat Oven to 450ºF
- Cut potatoes into large wedges
- Place potatoes in a Ziplock bag and coat with Extra Virgin Olive Oil
- Toss potatoes in bag with 1 oz (3 Tbsp) Hidden Valley Ranch Seasoning & Salad Dressing Mix
- Bake in ungreased baking pan for 20 minutes at 450º. Flip potatoes with spatula
- Bake another 15 to 20 minutes at 450º until the spuds are brown and crisp
Took 2 hours and 35 minutes for the IT to reach 180ºF+. Rested the Chicken Quarters under a foil tent for 20 minutes prior to serving.
The Money $Shot$ … Hickory Smoked Chicken Quarter served with Hidden Valley Oven Roasted Potatoes and a side of steamed Asparagus …
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