Re-skinned Apple Smoked Chicken Leg Quarters

posted in: Chicken 0

I like to season as much under the skin as possible on Poultry as I do on the skin.  So I skinned some Chicken Leg Quarters carefully to keep the skin intact and rubbed the chicken with some Roasted Garlic EVOO, Jans Dry Rub on 3 and Fagundes Seasoning on the remaining 2.

Re-skinned the Chicken Leg Quarters, applies another coating of EVOO, and Seasonings.

Preheated the MAK 2 Star to 400º using Apple wood BBQ pellets.  Setpoint to SMOKE for 1½ hours, then bumped the temperature to 350º until the Internal Temperature reached 180ºF.  Rested under a foil tent for 20 minutes.

The money $shot … Chicken Leg Quarter, some fried red taters with onions, and a little salad

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