👩‍🍳I Was Licking The BBQ Chicken Quarters Glaze Out Of The Pan

One of Brant’s favorite things to smoke is chicken quarters, so we’ve made them more times than I can count. He was actually the one who taught me to tuck the seasoning under the skin since we don’t usually eat the skin itself. He also showed me the trick of soaking the chicken in buttermilk before smoking. Thighs and legs are juicy on their own, but a long smoke can dry them out more than I like. That buttermilk soak keeps them tender, flavorful, and perfectly juicy every time.

The seasoning we use is a classic barbecue blend with a rich balance of sweet, smoky, and spicy. If there’s one thing I’m known for, it’s my seasoning blends, and this one is a keeper. Brown sugar and smoked paprika make up the base, with garlic, onion, chili powder, and oregano adding depth. A little cayenne gives it just enough heat to make every bite pop.

To build that deep smoky flavor without drying anything out, I smoke the chicken quarters at 225°F for about three to four hours, or until they reach 165°F. Then I brush on a glaze made with melted butter, honey, hot sauce, and more of that barbecue seasoning. The glaze gets sticky and caramelized as it sets, and honestly, it’s so good I found myself licking it right off my fingers.

I hope you love these smoked chicken quarters as much as we do. They’ve become one of our go-to backyard recipes, and I think they’ll be a hit with your family too.

🛒 Smoked BBQ Chicken Quarters Ingredients

🥣 Step-By-Step: Smoking BBQ Chicken Quarters

Start by soaking your chicken quarters in buttermilk with a splash of hot sauce and a little of your seasoning blend. The buttermilk tenderizes the meat and locks in moisture while the hot sauce adds tang and helps the flavors soak in.

If you’re soaking the chicken the day before and cooking the next day, it’s perfectly fine to rinse the buttermilk off. Just give the chicken a quick rinse under cool water to remove the milky coating, then pat it dry and store covered in the fridge.

If you’re seasoning and cooking the chicken right away, skip the rinse and leave the buttermilk on as your binder. It’ll help the seasoning stick and add a little extra richness as it cooks. Either way, you want to dry the chicken with paper towels until the skin is tacky, not wet. Wet skin will steam instead of crisp, and that’s the fastest way to lose good texture.

Once the chicken’s prepped, coat it evenly with your seasoning, rubbing a bit under the skin so the flavor runs all the way through.

Set your smoker somewhere around 225-250°F. For a pellet smoker, fill the hopper with hickory or applewood pellets, or a mix of both. Hickory gives that deep backyard barbecue flavor, while applewood adds a softer sweetness that pairs well with poultry.

If you’re using a wood smoker, build a base with charcoal and toss in a few chunks of your favorite wood once the coals are glowing. Keep the smoke light and clean rather than heavy and white. Thick smoke can turn the meat bitter, and you want that mellow, steady burn that smells slightly sweet and earthy.

Place the chicken quarters skin side up on the grates, close the lid, and let them smoke until the internal temperature reaches about 165°F in the thickest part of the thigh. That usually takes around two and a half to three hours, but every smoker behaves differently, so use a good thermometer instead of watching the clock. Resist the urge to lift the lid too often. Each time you do, you lose heat and smoke, which slows the cook and messes with flavor.

When the chicken hits temperature, brush them with a glaze made from melted butter, honey, hot sauce and BBQ seasoning. Get some under the skin if you can. Close the lid and raise the smoker to about 300°F for the last 15 to 20 minutes. This quick blast of heat renders the fat and gives the skin a golden, crispy finish. Keep an eye on it during this stage since the skin can darken fast once it starts crisping up.

If you’d rather skip this higher heat step, you can move the chicken to an oven air fryer to finish crisping instead. Place the glazed quarters on your oven’s air fryer setting if you have one so you can do the whole tray at once. I wouldn’t recommend using a countertop air fryer because it would take too long to cook each piece one at a time.

I’ve tried broiling them before, but it tends to burn the skin and fill the house with smoke, so I wouldn’t recommend that method either. Some people drop them into a deep fryer at the end, which definitely works if you don’t mind the extra grease. Just brush the glaze on after you remove them from the fryer.

Take them off the smoker and let them rest for about 10 minutes. This helps the juices redistribute through the meat so it stays moist when you cut into it. Add more glaze if you desire that. With the skin crisp, the meat juicy, and the smoke flavor deep but clean, you’ll know you nailed it.

Smoked BBQ Chicken Quarters with Honey Butter Glaze

Juicy smoked BBQ chicken quarters with a sticky honey butter glaze. Tender, flavorful, and perfectly smoky for your next backyard cookout.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 50 minutes mins

Course Main Course

Cuisine American

Servings 10 Servings

Calories 412 kcal

Ingredients

  

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For the buttermilk soak:

• 4 cups buttermilk
• 3 tablespoons hot sauce (like Frank’s or Crystal)
• 1½ tablespoons BBQ seasoning (from below)

For the BBQ seasoning:

• ⅓ cup brown sugar
• 3 tablespoons smoked paprika
• 1½ tablespoons garlic powder
• 1½ tablespoons onion powder
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 2 tablespoons chili powder
• 1 teaspoon cayenne pepper (optional for a kick)
• 1 teaspoon oregano

For the chicken:

• 7-8 pounds chicken quarters
• olive oil
• ⅓ cup bbq seasoning (from above mix)

For the honey butter hot sauce glaze:

• 8 tablespoons unsalted butter (melted, 1 stick)
• ¼ cup honey
• 1 tablespoon hot sauce
• 2 teaspoons BBQ seasoning (from above mix)

Instructions

 

• In a large bowl or food-safe container, whisk together 4 cups buttermilk, 3 tablespoons hot sauce, and 1½ tablespoons BBQ seasoning. Add the chicken quarters and turn to coat completely. Cover and refrigerate for at least 4 hours or up to 12. Any longer and the buttermilk can start breaking down the meat too much.
  
• If you don't plan to smoke them right away, rinse the buttermilk off under cool water and store covered in the fridge until ready to cook.
  
• Pat each piece dry with paper towels until the skin feels tacky but not wet. Lightly coat the chicken with olive oil, then sprinkle all sides evenly with ¼-⅓ cup of the BBQ seasoning. Get a little under the skin for full flavor. Let the chicken rest while you prepare your smoker.
  
• Set your smoker to 225-250°F. For a pellet smoker, use hickory, applewood, or a blend of both for a smoky-sweet balance. For a wood smoker, build a charcoal base, then add wood chunks once the coals are glowing red. Keep your smoke light and steady, not thick and heavy, to avoid bitterness.
• Place the chicken quarters skin side up on the smoker grates and close the lid. Smoke for two to two and a half hours.
  
• While the chicken smokes, whisk together the 8 tablespoons unsalted butter ¼ cup honey, 1 tablespoon hot sauce and 2 teaspoons BBQ seasoning. When the chicken internal tempreature reaches 165°F, brush the glaze generously over each piece. Continue smoking until the internal temperature hits 175°F in the thickest part of the thigh. The glaze will darken and turn sticky as it sets into the skin.
  
• Once the chicken reaches temperature, raise the smoker to 300°F for 15 to 20 minutes to crisp the skin and caramelize the glaze. Watch closely so it doesn’t burn. If you want to skip the higher heat step, move the chicken to your oven’s air fryer setting instead. You can fit the full tray at once that way, and it crisps beautifully. Countertop air fryers aren’t ideal since you’d have to do multiple batches and lose heat between rounds. Broiling tends to burn the glaze and fill the kitchen with smoke, so avoid that method. Some people like to drop the smoked quarters into a deep fryer for a few minutes to finish, which works great if you don’t mind the extra grease.
  
• Let the chicken rest for about 10 minutes before serving so the juices settle. The final result is tender smoked chicken quarters with a deep barbecue flavor, crisp skin, and a glossy honey butter glaze that clings to every bite.
  

Notes

If you’re out of buttermilk, mix regular milk with a tablespoon of lemon juice or white vinegar per cup and let it sit for a few minutes.

Substitutions

If you prefer a different BBQ seasoning style, go for a store-bought blend that fits your taste. Sweet rubs work great with the honey butter glaze, while spicier blends add more depth.

If you can’t find chicken leg quarters, you can use bone-in thighs and drumsticks instead. They cook a little faster but hold the smoke flavor just as well. Just start checking the internal temperature sooner since they’re smaller pieces.

Storage

Let the smoked chicken quarters cool completely before storing them. If you pack them up while they’re still hot, the trapped steam can soften the skin and cause condensation in the container. Once they’ve cooled, place them in an airtight container. They’ll keep well in the fridge for up to four days.

For longer storage, freeze the chicken in freezer-safe bags with as much air removed as possible. It helps to wrap each piece individually first, then store them together so you can thaw only what you need later. Smoked chicken holds up surprisingly well in the freezer for about three months without losing texture or flavor.

To reheat, let the chicken thaw in the fridge overnight if it’s frozen. For the best texture, warm it in the oven or your air fryer at 350°F until heated through and the skin starts to crisp again. Microwaving works in a pinch but will soften the skin.

Nutrition

Calories: 412kcalCarbohydrates: 25gProtein: 39gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 205mgSodium: 1040mgPotassium: 676mgFiber: 3gSugar: 15gVitamin A: 2198IUVitamin C: 6mgCalcium: 148mgIron: 6mg

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What To Serve With Smoked Chicken Quarters

Smoked BBQ chicken quarters pair beautifully with rich, smoky sides that complement the flavor without overpowering it. Try serving them with Smoked Macaroni and Cheese for the ultimate comfort food combo. The creamy, cheesy pasta picks up that same subtle smoke and balances the tangy-sweet glaze perfectly.

For something fresh, add a side of Creamy Greek Yogurt Coleslaw or Grilled Corn Salad with Zesty Lime Dressing to cut through the richness. The crunch and acidity wake everything up on the plate. If you want something heartier, roasted sweet potatoes, baked beans, or grilled corn on the cob work great. They hold their own against the smoky flavor and soak up that honey butter glaze.

For a lighter spread, serve the chicken with smoked green beans with bacon and onions, grilled asparagus, or a simple garden salad with ranch or honey mustard dressing. A little bit of brightness helps balance the savory-sweet glaze.

If you’re planning a cookout, you can round things out with homemade cornbread, smoked potato salad, or garlic butter rolls. Everything tastes better when it’s kissed by smoke, and these sides turn your smoked chicken quarters into a full backyard feast.