Smoked Chicken Platter Small Recipe

Prepare chicken

Pat the leg-quarter dry with paper towels. Loosen the skin slightly with your fingers so rub can season underneath; leave most skin intact.

Make rub

In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder and brown sugar. Stir to mix evenly.

Coat chicken: Rub mustard all over the chicken (acts as binder), then brush with 1 tbs olive oil. Apply the dry rub evenly over the skin and in the cavity and under the loosened skin.

Preheat smoker: Prepare smoker or grill for indirect smoking at 225–250°F (107–121°C). If using a charcoal grill, set up coals to one side and place a drip pan under the grate on the cool side. Add soaked wood chips per manufacturer instructions.

Place chicken on the smoker grate skin-side up over indirect heat. Insert a probe thermometer into the thickest part of the thigh without touching bone. Close the lid.

Smoke: Maintain smoker temperature at 225–250°F (107–121°C). Smoke until the internal temperature of the thigh reaches 160°F (71°C). This typically takes 1.5–2 hours for a single leg-quarter but can vary with smoker and ambient temperature.

Spritzing: Every 30–40 minutes, open the smoker briefly and spritz or mop the chicken with apple juice/cider to keep the skin moist and add flavor. Use the remaining apple juice during the cook; do not over-open the smoker.

Crisp finish & final temp: Once the thigh reaches 160°F (71°C), increase smoker/grill to 350–375°F (177–190°C) or transfer to a preheated oven at that temperature and cook until the skin is crisp and the internal temperature reaches 175–180°F (79–82°C) in the thigh (this higher finish ensures tender, fully rendered dark meat). This should take an additional 10–20 minutes.

Rest: Remove chicken from the heat and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute and final carryover to bring temperature up slightly.

If using barbecue sauce: during the last 5 minutes of the high-heat finish, brush the chicken lightly with 1–2 tbs barbecue sauce and return to heat to set the glaze.

Plate: Transfer the rested leg-quarter to a serving platter. Sprinkle chopped parsley over the chicken and serve with lemon wedges on the side.

Serve: Offer extra barbecue sauce on the side. Serve hot alongside desired sides.