Smoked BBQ Chicken Quarters

Chicken quarters are the most forgiving cut on the grill: dark meat stays juicy, the bone keeps things even, and the skin crisps beautifully. A simple rub plus indirect heat does the rest.

Ingredients

• 4 chicken leg quarters (about 1.2kg)
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 2 tsp garlic powder; 2 tsp onion powder
• 1 tsp black pepper; 1 tbsp kosher salt
• 120ml of your favourite BBQ sauce, for glazing

Instructions

1. Pat the chicken dry. Mix the rub ingredients and coat the quarters all over. Rest at least 1 hour (overnight is better).
2. Set the grill for indirect heat at 160–175°C, adding a handful of wood chips if you like smoke.
3. Cook skin-side up, lid closed, for 35–40 minutes until the internal temperature reads 74°C/165°F.
4. Brush with BBQ sauce and move over direct heat 2–3 minutes per side to caramelise. Rest 10 minutes before serving.

Club tip

Sauce goes on last. Sugary glazes burn over long cooks — the final blast of direct heat is what gives you that sticky lacquer.