Apple-Smoked Chimichurri Chicken Quarters — Bone-In Thighs and Drums
Real chimichurri isn't the thick green sauce from the jar at the grocery store. It's loose, oily, bright, and punchy. Make it the day before if you can — the flavors open up overnight. This is a simple cook that punches way above its weight.
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Ingredients
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Method
- 10 min
Finely chop the flat-leaf parsley and fresh oregano. Mince the garlic. In a bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, 2 tsp kosher salt, and 1 tsp black pepper. Stir well to combine. For best results, prepare this at least 4 hours ahead or the day before and refrigerate to allow flavors to meld.
Why it matters
Allowing the chimichurri to sit helps the flavors marry and intensify, giving it a more complex and bright profile.
Common mistake
Using dried herbs instead of fresh, or not letting the sauce rest, which results in a less vibrant flavor.
- 5 min
Pat the chicken thighs and drumsticks thoroughly dry with paper towels. Trim any excess skin or fat if desired. Season the chicken liberally on all sides with kosher salt and black pepper.
Why it matters
Drying the chicken skin is crucial for achieving crispy skin, and proper seasoning ensures flavor penetrates beyond the surface.
Common mistake
Not drying the chicken enough, leading to rubbery skin.
- 375°F15 min
Preheat your smoker or pellet grill to a target temperature of 375°F. Add apple or cherry wood for smoke flavor. Ensure your grill grates are clean.
Why it matters
Preheating to the exact temperature ensures even cooking from the start and allows the wood to begin producing clean smoke.
Common mistake
Putting the meat on before the smoker is fully up to temp, which can result in dirty smoke and uneven cooking.
- 375°F45 min
Once the smoker reaches 375°F, place the seasoned chicken quarters directly on the grates. Close the lid and cook for approximately 40-50 minutes, or until the internal temperature in the thickest part of the meat (avoiding the bone) reaches 175°F.
Why it matters
Cooking to the correct internal temperature ensures the chicken is fully cooked, juicy, and safe to eat, while 375°F helps crisp the skin.
Common mistake
Under-cooking the chicken, or over-cooking which leads to dry meat. Always use a reliable meat thermometer.
- 175°F10 min
Verify the chicken has reached an internal temperature of 175°F. For extra crispy skin, you can increase the smoker temperature to 400°F for the last 5-10 minutes, or finish directly over a high heat flame on the grill if available, watching carefully to prevent burning.
Why it matters
The target internal temperature of 175°F for dark meat chicken ensures tenderness and flavor, while a higher finishing temp develops that desirable crispy skin.
Common mistake
Pulling chicken at 165°F (USDA minimum for breast) which can leave dark meat tough, or letting the skin get rubbery.
- 10 min
Once the chicken reaches the desired internal temperature, remove it from the smoker and place it on a clean cutting board or serving platter. Loosely tent it with foil.
Why it matters
Resting allows the muscle fibers to relax and redistribute the juices throughout the meat, resulting in a more tender and flavorful chicken.
Common mistake
Cutting into the chicken immediately, which causes all the delicious juices to run out, leaving dry meat.
After resting, generously spoon the prepared chimichurri sauce over the chicken quarters. Serve immediately.
Why it matters
The bright, acidic chimichurri cuts through the richness of the smoked chicken, elevating the flavor profile significantly.
Common mistake
Serving the chicken without enough chimichurri, or not making the sauce ahead of time for optimal flavor.
Sauce It
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