Smoked Garlic Chicken
If you've got whole chicken leg quarters, olive oil and smoked paprika, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for grill / broiler. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (1)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Pat the chicken leg quarters dry with paper towels and trim any excess fat or loose skin.
- In a small bowl, combine the smoked paprika, garlic powder, chili powder, lemon pepper, cayenne, salt and cracked peppercorns to make a dry rub.
- Rub the chicken all over with the olive oil, then massage the spice mixture into the skin and underneath it, and tuck a smashed garlic clove or two under the skin of each quarter, then cover and refrigerate for at least 1 hour or overnight.
- Prepare a smoker or set up a grill for indirect heat at 110 to 120 C (225 to 250 F), adding a few chunks of fruit wood such as apple or hickory for smoke.
- Place the chicken skin-side up over the indirect heat, close the lid, and smoke for 2 1/2 to 3 hours until the skin is bronzed and the meat is tender.
- Cook until the thickest part of the thigh, away from the bone, reaches an internal temperature of 75 C (165 F) on an instant-read thermometer.
- Rest the chicken loosely tented with foil for 10 minutes before serving so the juices redistribute.
You'll use: Grill / broiler
Ingredient substitutions
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Smoked Garlic Chicken take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lemon?
Try lime. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Smoked Garlic Chicken is an original recipe developed in-house by Consomee. Photo: Chickentanthoori-Komarapalayam-Tamilnadu-7304.jpg by Monika Shivam, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.