Skip to content
📦 Free shipping on all US orders $59 or more 📦 | Spring Spice Swap - 20% off discount
📦 Free shipping on $59+ 📦 | Spring Spice Swap - 20% off

Test Kitchen Approved

Sweet & Smoky Chicken

Sweet & Smoky Chicken

Sweet & Smoky Chicken

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Prep Time

2 Hours 15 Minutes

Cooking Time

45 Minutes

Recipe By Savory Spice Test Kitchen

A brown sugar brine makes every bite of these easy, smoked chicken legs juicy and dripping with flavor.

Ingredients

1/2 cup brown sugar, packed


2 cups water

2 cups ice

4 bone-in, skin-on chicken leg quarters

1/4 cup vegetable oil

1/4 cup seasoning of choice:




Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    This sea salt has a clean appearance and flavor, but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

    View full details
    Sale
  • Pearl St. Plank Salmon Rub

    Our famous salmon seasoning rub was created with a specific cedar plank grilled salmon recipe in mind. This salmon seasoning is sweet, smoky, spicy...

    View full details
    Sale
  • TSM BBQ Chicken Rub

    This BBQ chicken rub blends sea salt, brown sugar, California paprika, cayenne pepper and other classic barbecue and grilling spices. We think it's...

    View full details
    Sale
  • Gold Coast Tropical Poultry Rub

    This sweet and spicy tropical poultry dry rub seasoning adds subtle sweetness to any chicken, turkey, or duck it's used on. Try this tropical citru...

    View full details
    Sale

Directions

In a medium pot, dissolve brown sugar and salt in water. Bring to a simmer over medium-high heat, stirring until dissolved. Remove from heat and add ice, stirring until melted. Pour mixture into a medium bowl and add chicken leg quarters, submerging them in the brine. Chill for 2 to 3 hours up to overnight. Preheat smoker to 300 degrees. Remove chicken from brine and pat dry. Rub chicken all over with oil and coat with seasoning of choice. Smoke chicken for 40 to 50 min. until internal temperature reaches at least 165 degrees.