Smoked Chicken Leg Quarters
By Patrick Murphy · Animal-Based Crossover Writer · Updated 2026-05-08
Whole leg quarters (drum + thigh attached) smoked at 250°F for 90 minutes, then 425°F for 5 minutes. Salt only. $1 per serving.
Carnivore smoked chicken leg quarters are bone-in skin-on quarters — drumstick and thigh attached — smoked at 250°F for 90 minutes, then crisped at 425°F for 5 minutes. Salt is the only seasoning. Pull at 175°F internal where the meat pulls cleanly from the thigh bone. One leg quarter (8 ounces cooked) delivers 38g protein, 22g fat, and 360 calories — the highest single-portion calorie count among the smoked-chicken cuts on this site. Leg quarters cost $1 to $2.50 per pound (often the cheapest poultry sold in 10-pound bulk bags); 4 quarters from a single bag come to roughly $4 in raw cost for a 4-person dinner. The two-temperature method is the same as the wings, thighs, and drumsticks recipes: low smoke renders subcutaneous fat without overcooking; high-heat finish prevents rubbery skin. Leftovers freeze for 2 months and reheat from frozen at 425°F in 12 minutes with the skin crisping again.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 1 leg quarter cooked, skin-on (per serving) | 38g | 22g | 360 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 38g | 22g | 360 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Pat leg quarters completely dry with paper towels.
- 2
Trim any loose skin flaps so each quarter has even coverage.
- 3
Salt all sides — 1 tbsp coarse salt total. Let sit 15 minutes while smoker preheats.
- 4
Heat smoker to 250°F. Add 2 wood chunks (cherry or apple — both work well with chicken).
- 5
Place quarters skin-side up on the grate, leaving 1 inch of space between each.
- 6
Smoke for 90 minutes. Quarters reach about 160°F internal during this phase.
- 7
Transfer to a 425°F oven, grill, or hot section of the smoker for 5 minutes to crisp skin.
- 8
Pull when quarters hit 175°F. Rest 3 minutes (longer and the skin softens). Serve immediately.
Nutrition per Serving
Frequently Asked Questions
Leg quarters vs drumsticks vs thighs — which to buy?
Leg quarters are the cheapest by weight ($1-2.50/lb in 10-lb bulk bags) because they're sold whole rather than separated. The trade-off: they take a few extra minutes per quarter to portion if you want individual drumsticks and thighs. If you have freezer space, buy a 10-pound bag and break down what you need; freeze the rest in vacuum bags. Per-protein-per-dollar, leg quarters win.
How big are leg quarters?
12 to 16 ounces raw per quarter, yielding 7 to 9 ounces cooked. A standard tray of 4 leg quarters is 3 to 4 pounds and feeds 4 adults. Bulk 10-pound bags contain 10 to 12 quarters depending on the supplier — costco typically runs 12 quarters per 10-pound bag with consistent sizing.
Why does my smoker chicken come out rubbery?
Almost always because the skin never reached crisping temperature. Smokers running at 225°F or below don't render subcutaneous fat fast enough to drive moisture out of the skin — you end up with leathery skin instead of crackling. The fix: cook at 250°F or higher, finish at 425°F for 5 to 8 minutes. Patting the skin dry before salting helps; baking-powder dusting helps more.
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