Smoky Dry-Rubbed Chicken Leg Quarters

Name: Smoky Dry-Rubbed Chicken Leg Quarters
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 tbsp Black Pepper; 1 tsp Cayenne Pepper; 5 lb Chicken Leg Quarters; 3 tbsp Chipotle Powder; 7 tbsp Dark Brown Sugar; 2 tsp Garlic Powder; 1 tsp Ground Cumin; 0.5 tsp Ground Nutmeg; 1 tsp Onion Powder; 0.33 cup Salt; 4 tbsp Smoked Paprika; 0.33 cup Sugar; 0.5 cup Vinegar; 5 cups Water

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Gluten-Free Halal 🕌Kosher ✡️

Smoky Dry-Rubbed Chicken Leg Quarters deliver a balance of sweet heat and deep, woodsy paprika notes, with chipotle and cayenne adding a lingering kick. A simple brine keeps the meat juicy while the spice crust roasts up crisp and richly colored. Serve for a relaxed weekend dinner or backyard cookout when you want big barbecue flavor without sauce.

Prep20 mins
Cook1 hr 20 mins
Serves10
DifficultyMedium

1

Combine water, sugar, salt, and vinegar to make the brine in a food-grade, nonreactive container.
2

Rinse the chicken and pat it dry. Place it in the brine, cover, and let it sit for 2 hours.
3

In a small bowl, mix 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 sprinkle the dry rub over each piece, rubbing it into the skin and meat. (You will have some dry rub left over.)
6

Place the chicken, skin-side down, in the prepared baking dish. Cover with foil, taking care not to wrap it 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 and turn the chicken over. Sprinkle more dry rub on the skin and return it 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).