Quarter Recipe
Make Quarter Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Chicken & Dry Rub
Barbecue Sauce (mop/finish)
Finish & Garnish
Method
Brine
- 1
Make brine
In a large pot, combine 2 cups of the water with the kosher salt and brown sugar. Warm gently over medium heat, stirring until salt and sugar dissolve. Add smashed garlic cloves, bay leaves, peppercorns, crushed red pepper and sliced lemon. Remove from heat.
- 2
Cool and combine
Add the remaining 6 cups of cold water to the pot to cool the brine. Stir in ice if needed to bring the brine down to room temperature or cooler. The brine must be fully cool before adding chicken.
- 3
Brine the chicken
Place the 4 chicken quarters in a non-reactive container or a large resealable bag and pour cooled brine over them, ensuring they are fully submerged. Refrigerate and brine for 3–4 hours (no more than 6 hours).
Chicken & Dry Rub
- 4
Remove and dry
Take chicken out of the brine and discard the brine. Rinse each quarter briefly under cold water to remove excess salt and pat very dry with paper towels. For best skin texture, place pieces uncovered on a rack in the refrigerator for 20–30 minutes to air-dry the skin further (optional).
- 5
Prepare dry rub
In a bowl, combine smoked paprika, dark brown sugar, 1.5 tbs kosher salt (for rub), coarse black pepper, garlic powder, onion powder, cumin, chili powder and cayenne. Mix thoroughly so there are no lumps of brown sugar.
- 6
Oil and rub
Brush each chicken quarter lightly with the neutral oil (about 0.5 tbs per piece). Massage 1–1.5 tbs of the dry rub mixture evenly over each quarter, coating both skin and the crevices around the bone. Let the rubbed chicken rest at room temperature while you prepare the grill/smoker (10–15 minutes).
- 7
Preheat smoker or grill
Preheat your smoker or grill to maintain an even cooking temperature of 325°F (about 160°C). If using a charcoal or gas grill, set up for indirect heat and add a small pan of soaked wood chips (apple or hickory) or chunks for smoke. Maintain steady heat; avoid direct high flames under the chicken.
- 8
Smoke/grill the chicken
Place the quarters skin-side up on the grill over indirect heat. Close the lid and cook until the thickest part of the dark meat reaches 165–175°F (74–79°C), about 50–70 minutes depending on grill and piece size. Rotate positions after 25–35 minutes for even cooking. Monitor temperature with an instant-read thermometer inserted into the thigh without touching bone.
Barbecue Sauce (mop/finish)
- 9
Make the sauce
While the chicken cooks, combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, Dijon mustard, honey, smoked paprika, black pepper, salt and hot sauce in a small saucepan. Bring to a gentle simmer over medium-low heat and cook, stirring, for 6–8 minutes to meld flavors. Taste and adjust seasoning; keep warm on the lowest heat or transfer to a thermos.
- 10
Baste and finish
During the last 8–12 minutes of cooking, begin basting the chicken with the warm sauce: brush the skin once, close the lid and cook 4–6 minutes, then brush again and cook another 3–4 minutes to set the glaze. Watch for flare-ups and move pieces if needed. Aim for an internal temp of at least 165°F; dark meat can be removed at 175°F for more tenderness.
Finish & Serve
- 11
Rest
Remove the chicken quarters from the grill and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes so juices redistribute and the glaze sets.
- 12
Garnish and plate
Sprinkle chopped fresh parsley over the chicken and serve each quarter with a lemon wedge. Offer extra barbecue sauce on the side if desired. Serve immediately while hot.
