• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home » Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce

By Jennifer 7 Comments

Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce

Jump to Recipe Print Recipe
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CollectiveBias #MadeWithTheMasters #HeinzBBQ

Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ SauceTexans take pride in a lot of things, and barbecue is by far no exception. I’m one of those Texans. I love to barbecue all types of meats, especially brisket, which is a deeply guarded Texas tradition.  But today, I want to share with you my recipe for Smoked Chicken Leg Quarters.  This type of meat takes a lot less time on the pit than its beefy counterpart.  I also think it’s a great place to start if you’re new to barbecuing or “smoking”, as we like to call it.

I teamed up with Heinz for this post to try out, and talk about their new line of barbecue sauces, specifically the Heinz BBQ Texas Bold & Spicy BBQ Sauce.  The cool thing about this sauce is that Heinz teamed up with Robert Sierra, pitmaster of the Texas state grand champion S&S pit crew competition barbecue team from San Marcos, Texas to create an authentic Texas style barbecue sauce. They brought in a lot of Texas flavor by using cumin and chili powder, which I love and use in a lot of my cooking.

Heinz Ketchup is one of the brands I don’t ever substitute, because they use all natural ingredients and the taste is always very good. There are some ingredients that are too good to trade out. Knowing how good their ketchup is, I wagered that their new BBQ sauce would not let me down in terms of great taste and natural, quality ingredients.

Just about everyone in Texas has their favorite way of doing things, and especially when it comes to barbecuing.  This is my method of seasoning and smoking these two types of meat, it works for me and I love the finished product.

First we start with a dry rub. We’ll smoke the meats with dry seasonings and finish them with the Heinz BBQ Texas Bold & Spicy BBQ Sauce.

Jennifer Cooks Dry BBQ RubStarting with the leg quarters, rinse them under cool water and cut off any excess globs of fat and discard.  Once all meat is rinsed and trimmed, pat them dry on both sides with clean paper towels.

Next, I like to generously sprinkle the meat with handfuls of the rub and then “rub” it in with my hands. Make sure to not double dip back into your fresh seasoning blend so as not to contaminate it.  I typically do this the night before so that the meat can more or less “marinate” in the seasoning.  Cover and refrigerate the seasoned meat for several hours or overnight.

Prepare your BBQ Pit or Smoker for cooking.  I use a very large smoker that my friend, Kendall, lends me from time to time, so your process may be different depending on the type and size of your smoker.

I start with very dry Oak for heat. Once my firebox is burning, I close all of the lids to the pit to let the racks burn off.  After a little while, brush the hot racks with a wire brush to clean off any charred debris.  Close the pit doors again and continue heating until the smoke turns from gray to “clear”. Really, it’s the heat you’re seeing.  At this point, adjust the flue to regulate your heat.  For chicken, I like to smoke it at around 250 degrees.

While the pit is heating up, remove the seasoned chicken from the refrigerator.  As I’m placing the meat onto the pit, I generally like to season the tops again with a little more dry rub, just for added crust.

Once all of the chicken is on the pit, close the pit doors and sit back with a glass of iced sweet tea and relax for a while.  I like to smoke the chicken for about 2 to 2 ½ hours, regulating the heat at 250 degrees.  Temperature is more important than time, so make sure you are checking the gauges on the pit as well as have an instant read meat thermometer on hand to take the internal temperature of the meat from time to time.

Smoked Chicken Leg Quarters | Jennifer Cooks

Smoked Chicken Leg Quarters | Jennifer CooksWhen the meat has reached an internal temperature of 165 degrees, I like to mop it with a good bbq sauce and glaze the meat for about 10 minutes more. I used Heinz BBQ Texas Bold & Spicy BBQ Sauce for this job and I really liked how everything turned out.

Heinz-BBQ-Texas-Bold-and-Spicy-BBQ-Sauce-smoked-chicken-recipe-7

The best part is digging in and tasting the finished product!

Smoked Chicken Leg Quarters | Jennifer Cooks

I was very impressed with Heinz BBQ Texas Bold & Spicy BBQ Sauce. It was smokey, slightly sweet and had a nice spiciness to it that made this smoked chicken really pop with flavor.

SaveSaved! SaveSaved!
Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce

Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce

No ratings yet
Print Pin Rate
Author: Jennifer Locklin

Ingredients

  • ¼ cup granulated garlic
  • ¼ cup onion powder
  • ½ cup Kosher salt
  • ½ cup coarse black pepper
  • 3 cups Tone’s Sriracha Garlic Seasoning
  • 1 cup packed brown sugar
  • 40 pounds chicken leg quarters
Get Recipe Ingredients

Instructions

  • In a large bowl, combine all dry ingredients and whisk well to combine.
  • Rinse chicken leg quarters under cool water and cut off any excess globs of fat and discard.
  • Once all meat is rinsed and trimmed, pat them dry on both sides with clean paper towels.
  • Generously sprinkle the meat with handfuls of the rub and then “rub” it in with my hands. Make sure to not double dip back into your fresh seasoning blend so as not to contaminate it.
  • Cover and refrigerate the seasoned meat for several hours or overnight.
  • Prepare your BBQ Pit or Smoker for cooking.
  • Start with very dry Oak for heat.
  • Once my firebox is burning, close all of the lids to the pit to let the racks burn off.
  • After a little while, about 10 minutes, brush the hot racks with a wire brush to clean off any charred debris.
  • Close the pit doors again and continue heating until the smoke turns from gray to “clear”. Really, it’s the heat you’re seeing.
  • At this point, adjust the flue to regulate your heat. For chicken, regulate it to 250 degrees.
  • While the pit is heating up, remove the seasoned chicken from the refrigerator.
  • Place the seasoned chicken leg quarters onto the pit in one single layer.
  • Season the tops again with a little more dry rub, just for added crust.
  • Once all of the chicken is on the pit, close the pit doors and sit back with a glass of iced sweet tea and relax for a while.
  • Smoke the chicken for about 2 to 2 ½ hours, regulating the heat at 250 degrees. Temperature is more important than time, so make sure you are checking the gauges on the pit as well as have an instant read meat thermometer on hand to take the internal temperature of the meat from time to time.
  • When the meat has reached an internal temperature of 165 degrees, mop it with a Heinz BBQ Texas Bold & Spicy BBQ Sauce, close the doors to the pit and cook the glaze on the meat for about 10 minutes more.
  • Remove from pit and let rest for 10 to 15 minutes before eating.

Notes

If time permits, rub seasoning into meat the night before.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.

 

Find more great recipes using Heinz BBQ Sauce here!

Filed Under: Main Dish, Poultry - Chicken

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Trackbacks

  1. Fab 5: Week 7 | Jennifer Cooks says:
    May 14, 2016 at 9:01 am

    […] #1 Smoked Chicken Leg Quarters […]

    Reply
  2. Cream Corn | Jennifer Cooks says:
    May 18, 2016 at 8:06 am

    […] this cream corn side dish with any of these great main dishes! Braised Beef Short Ribs, Smoked Chicken Leg Quarters, Cowboy Meatballs, Hamburger Steaks, Overnight Pot Roast, Pan Roasted Chicken and […]

    Reply
  3. Indian Fry Bread Tacos | Jennifer Cooks says:
    May 30, 2016 at 10:00 am

    […] taco, but I have made them using leftover ingredients. A while back I shredded some my leftover Smoked Chicken Leg Quarters with sautéed poblano peppers and onions.  They were awesome!  Give them a try, they’re […]

    Reply
  4. Classic Creamy Coleslaw | Jennifer Cooks says:
    July 20, 2016 at 8:06 am

    […] up this classic summer side dish with any of these great recipes! Smoked Chicken Leg Quarters, BBQ Grilled Shrimp, Shrimp Boil, Cajun Fried Catfish Classic Creamy Coleslaw   Save Print […]

    Reply
  5. Classic Creamy Coleslaw | Jennifer Cooks says:
    September 14, 2019 at 4:55 pm

    […] Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce […]

    Reply
  6. Broccoli Salad | Jennifer Cooks says:
    September 29, 2019 at 6:02 pm

    […] seeds, and combined with a sweet and creamy dressing.  Serve it alongside my Cajun Fried Catfish, Smoked Chicken Leg Quarters or at potluck or holiday dinners. I hope you […]

    Reply
  7. Sweet Potato and Apple Bake | Jennifer Cooks says:
    October 12, 2019 at 11:47 am

    […] Smoked Chicken Leg Quarters with Heinz BBQ Texas Bold & Spicy BBQ Sauce […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Creamy Poblano and Shrimp Enchiladas
    Creamy Shrimp and Poblano Enchiladas
  • Cold Green Bean Salad with Citrus Vinagrette and garnished with orange supremes, blue cheese, toasted walnuts, and pomegranate arils.
    Green Bean Salad with Citrus Dressing
  • Chuy’s Jalapeno Ranch Dip
    Chuy’s Jalapeno Ranch
  • Strawberry Shortcake
    Simple Strawberry Shortcake

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required