Jones Family Chicken Tray Recipe

Prepare brine: in a large pot combine 8 cups water, 1 cup kosher salt, 1 cup brown sugar, 1 tablespoon whole black peppercorns, 2 bay leaves, 4 smashed garlic cloves, and 4 thyme sprigs. Bring to a simmer just until salt and sugar dissolve, then remove from heat and cool completely to room temperature (about 30–45 minutes).

Trim chicken: while brine cools, pat 4 chicken leg quarters dry and trim any excess fat. Pierce skin lightly with a fork in a few places to allow brine penetration.

Brine chicken: place the chicken quarters in a nonreactive container or zip-top bag and pour cooled brine over them, making sure pieces are submerged. Refrigerate for 4 to 6 hours (or up to 8 hours).

Remove and dry: when brining time is up, remove chicken from brine, discard brine, and rinse briefly under cold water. Pat the chicken very dry with paper towels. Let air-dry in the refrigerator for 30–60 minutes if possible to help skin crisping during smoking.

Make rub: in a small bowl combine 2 tablespoons paprika, 1 tablespoon smoked paprika, 2 tablespoons brown sugar, 1 teaspoon kosher salt (rub portion), 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon cayenne pepper. Mix thoroughly.

Apply binder and rub: brush each chicken quarter with about 1/2 tablespoon olive oil to help the rub adhere. Generously rub the spice mixture over all sides of the chicken, pressing the rub into the skin and cavity edges.

Preheat and setup

Preheat your smoker to 225°F (107°C). Use a mild hardwood (apple, cherry, or pecan) for a balanced smoke. Place a water pan in the smoker to maintain moisture if available.

Smoke the chicken

Place the rubbed chicken quarters skin-side up on the smoker grates, spacing them so air can circulate. Smoke at 225°F until the internal temperature reaches 160°F (71°C) in the thickest part of the thigh, about 1.5 to 2.5 hours depending on size. Monitor temperature with a probe thermometer.

Optional finish for crisp skin

If you want crisper skin, increase smoker temperature or transfer to a 400°F (204°C) oven or hot grill for the last 8–12 minutes until an internal temp of 175–180°F (79–82°C) for very tender dark meat and the skin is browned. Alternatively, brush with melted butter during the last 10 minutes for a glossy finish.

Rest

Remove chicken from smoker and let rest for 8–10 minutes tented loosely with foil so juices redistribute. Final target internal temperature for dark meat is 175–180°F (79–82°C); carryover will raise it slightly after resting.

Choose one side and one bread per tray. Portion 1 cup of prepared coleslaw, potato salad, or baked beans into a ramekin or directly on the tray.

Heat side dishes if needed (baked beans: warm on stovetop or microwave until hot; potato salad and coleslaw served chilled).

Toast or warm bread: heat the cornbread slice or Texas toast/bun briefly on a grill, in the oven at 350°F for 5–7 minutes, or in a toaster until warmed and lightly crisped.

Plate the tray: place one smoked chicken quarter on the tray, add the chosen side (1 cup), and the chosen piece of bread. Garnish with a lemon wedge or extra thyme sprig if desired. Serve immediately.