Crispy Spice-Rubbed Chicken Leg Quarters

Experience the mouthwatering flavors of our Crispy Spice-Rubbed Chicken Leg Quarters, a perfect dish for cozy nights in. This non-vegetarian American recipe features a homemade dry rub that delivers a sweet and smoky kick, while the brining process ensures each bite is juicy and tender. Ideal for family dinners or meal prep, these chicken leg quarters are versatile enough to pair with salads, rice, or roasted vegetables. Plus, with no specified allergies, it’s a safe choice for gatherings. Access this recipe and more on EasyChef Pro, where you can create a convenient shopping list for the best cost per serving. Get cooking today!

Recipe Collection: Dinner

Serving Size: 10

Cooking Time: 220 minutes

Overview

This spice-rubbed chicken leg quarters recipe is perfect for when it's too cold to barbecue. The homemade dry rub offers a flavorful alternative to store-bought options, making it a family favorite. The brining process ensures the chicken remains moist and tender, while the oven-baking method provides a crispy finish.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

American

Ingredients

• Brine and Chicken:
• 5 Cups water
• 0.33 Cups white sugar
• 0.33 Cups kosher salt
• 0.5 Cups white vinegar
• 5 Pounds chicken leg quarters
• Dry Rub:
• 7 Tablespoons dark brown sugar
• 4 Tablespoons smoked paprika
• 3 Tablespoons chipotle chile powder
• 1.5 Tablespoons kosher salt
• 1 Tablespoon coarsely ground black pepper
• 2 Teaspoons garlic powder
• 1 Teaspoon onion powder
• 1 Teaspoon cayenne pepper
• 1 Teaspoon ground cumin
• 0.5 Teaspoons ground nutmeg

Instructions

1. Mix water, sugar, salt, and vinegar in a food-grade, non-reactive container to create the brine.
2. Rinse the chicken and pat it dry. Place the chicken in the brine, cover, and let it sit for 2 hours.
3. In a small bowl, combine brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg to make the dry rub.
4. Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
5. Remove the chicken from the brine and pat it dry. Place it on a tray and generously apply the dry rub all over each piece, rubbing it into the skin and meat. Reserve some dry rub for later use.
6. Place the chicken, skin-side down, in the prepared baking dish. Cover with foil, ensuring it is not wrapped too tightly.
7. Bake in the preheated oven for 1 hour. Remove from the oven and increase the temperature to 450 degrees F (230 degrees C).
8. Remove the foil cover and turn the chicken over. Sprinkle more dry rub onto the skin and return to the oven.
9. Bake until the skin is crispy, the chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Enjoy these flavorful and crispy chicken leg quarters with your favorite sides!