Smoked Lemon Pepper Chicken Leg Quarters

Turn your own grill into a smoker to make this flavorful chicken recipe…perfect for a warm summer evening!

Serves: 4Prep: 10 minutesCook: 2 hours 30 minutesTotal: 2 hours 40 minutesDifficulty: Hard

Serves: 4

Ingredients

  • 4 chicken leg quarters
  • 2 cups Kroger® Lemon Pepper Marinade with Lemon Juice
  • 1 cup Private Selection™ Truffle Aioli Garlic Dip & Spread
  • 2 handfuls wood chips

Directions

  • Place the chicken in a bowl and pour the marinade on top. Refrigerate for 1-8 hours.
  • When ready to smoke, prepare wood chips by placing 2 handfuls into flat heavy-duty foil packet for gas grill, or soak wood chips in water for a charcoal grill.
  • For charcoal grill, light about 30 charcoal briquettes and arrange according to manufacturer’s directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, adjusting vents to maintain a temperature of 225°-250°F.
  • Place the chicken on the unheated area of grill. Watch temperature and smoke carefully. Add charcoal and wood chips as necessary to maintain temperature and smoke.
  • For a gas grill, heat according to manufacturer’s directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low, 225°-250°F, until chips start smoking.
  • Place the chicken on unheated area of grill. Watch temperature and smoke carefully. Adjust burners as necessary to maintain temperature and add packets of wood chips as necessary to maintain smoke.
  • Cook the chicken for 2-3 hours, or until a meat thermometer reads 165°F.
  • Remove chicken and allow to rest 5 minutes, then serve with aioli sauce.
  • Refrigerate leftovers.
  • Tip: Create your own aluminum foil packet by tearing off 18”x18” piece of aluminum foil. Place two handfuls of wood chips in the center of the foil. Fold the four sides of the foil over on top of the wood chips to completely enclose the wood chips. Use a knife to poke about 3-6 small holes into the top of the foil pack to let the smoke out.
  • Grills and cooking conditions vary considerably, keep a close eye on the grill at all times.

Recipe Information

Serves: 4

Ingredients

  • 4 chicken leg quarters
  • 2 cups Kroger® Lemon Pepper Marinade with Lemon Juice
  • 1 cup Private Selection™ Truffle Aioli Garlic Dip & Spread
  • 2 handfuls wood chips

Directions

  • Place the chicken in a bowl and pour the marinade on top. Refrigerate for 1-8 hours.
  • When ready to smoke, prepare wood chips by placing 2 handfuls into flat heavy-duty foil packet for gas grill, or soak wood chips in water for a charcoal grill.
  • For charcoal grill, light about 30 charcoal briquettes and arrange according to manufacturer’s directions for indirect heat. Add a packet of wood chips or handful of soaked chips to coals. Cover grill and heat to low heat, adjusting vents to maintain a temperature of 225°-250°F.
  • Place the chicken on the unheated area of grill. Watch temperature and smoke carefully. Add charcoal and wood chips as necessary to maintain temperature and smoke.
  • For a gas grill, heat according to manufacturer’s directions for indirect heat. Place packet of wood chips on cooking grid over heated burner. Heat to low, 225°-250°F, until chips start smoking.
  • Place the chicken on unheated area of grill. Watch temperature and smoke carefully. Adjust burners as necessary to maintain temperature and add packets of wood chips as necessary to maintain smoke.
  • Cook the chicken for 2-3 hours, or until a meat thermometer reads 165°F.
  • Remove chicken and allow to rest 5 minutes, then serve with aioli sauce.
  • Refrigerate leftovers.
  • Tip: Create your own aluminum foil packet by tearing off 18”x18” piece of aluminum foil. Place two handfuls of wood chips in the center of the foil. Fold the four sides of the foil over on top of the wood chips to completely enclose the wood chips. Use a knife to poke about 3-6 small holes into the top of the foil pack to let the smoke out.
  • Grills and cooking conditions vary considerably, keep a close eye on the grill at all times.