Smoked Chicken Quarters with White Sauce

Name: Smoked Chicken Quarters with White Sauce
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 pieces Chicken Leg Quarters; 2.6 Tbsp Kosher Salt; 1 3/4 Tbsp Black Pepper; 1 3/4 Tbsp Smoked Paprika; 1 3/4 Tbsp Garlic Powder; 7/8 Tbsp Onion Powder; 1 3/4 Tbsp Brown Sugar; 1 Cups Mayonnaise; 3/8 Cup Apple Cider Vinegar; 2.6 Tbsp Lemon Juice; 1 3/4 Tbsp Prepared Horseradish; 1 1/4 Tbsp Dijon Mustard; 7/8 Tsp Cayenne; 4 Lb Yukon Gold Potatoes; 3 stalks Celery; 3/4 whole Red Onion; 3/8 Cup Dill Pickles

Alabama-style tangy sauce, char finish, and potato salad for ten

Prep: 25 min
Cook: 120 min
Serves 8
Difficulty: easy

Smoke it, sauce it, finish hot — holds well between calls

Why crews like it: Quarters are cheap, forgiving, and they feed ten without fuss. White sauce cuts the smoke and keeps the plate from feeling heavy.

574Cal

40gProtein

44gCarbs

25gFat

Ingredients

8 pieces Chicken Leg Quarters
2.6 Tbsp Kosher Salt
1 3/4 Tbsp Black Pepper
1 3/4 Tbsp Smoked Paprika
1 3/4 Tbsp Garlic Powder
7/8 Tbsp Onion Powder
1 3/4 Tbsp Brown Sugar
1 Cups Mayonnaise
3/8 Cup Apple Cider Vinegar
2.6 Tbsp Lemon Juice
1 3/4 Tbsp Prepared Horseradish
1 1/4 Tbsp Dijon Mustard
7/8 Tsp Cayenne
4 Lb Yukon Gold Potatoes
3 stalks Celery
3/4 whole Red Onion
3/8 Cup Dill Pickles

Instructions

Season the quarters: Mix salt, pepper, paprika, garlic, onion powder, and brown sugar. Pat chicken dry and season heavily on all sides. Let sit 15–20 minutes while smoker heats.
Smoke steady: Heat smoker to 275°F. Smoke chicken skin-side up until the thickest thigh hits 175–180°F and juices run clear, about 1 hour 45 minutes to 2 hours.
Make the white sauce: Whisk mayo, vinegar, lemon juice, horseradish, mustard, cayenne, and a pinch of salt. Chill until service; it tightens up and tastes better cold.
Optional crisp finish: If skin needs help, finish chicken over a hot grill (450°F) 2–3 minutes skin-side down. Don’t burn the sugar in the rub—move to indirect if it flares.
Potato salad (fast tray method): Boil potatoes in salted water until tender. Drain, cool 10 minutes, then toss with 3/4 cup of the white sauce, celery, onion, and pickles. Salt to taste.
Tonight’s board: Tray of smoked quarters, white sauce on the side, potato salad, and extra napkins. Call temps: chicken is pulled at 175–180°F for dark meat tenderness.
Leftovers: Pull meat off bones for wraps or quesadillas. Reheat covered in a 325°F oven until hot; keep sauce cold.

Tonight's spread

Chicken tray with tongs; sauce bottle; potato salad in a cold pan on ice.

Hall tips

Dark meat wants higher temps—175–180°F eats tender; 165°F can be chewy.
Sauce stays clean: never brush raw chicken with the serving sauce.
If the skin is rubbery, it needs heat, not time.

Substitutions

No horseradish? Use 1 tsp garlic + extra mustard for bite.

Meal prep

Season early. Smoke until done, then hold in a covered pan at 170°F. Crisp skin right before service if you have the time.

Leftovers

White-sauce chicken wraps with pickles.
Chop into a quick chicken salad.

smoker
grill (optional)
instant-read thermometer
sheet pans
mixing bowl