Cherry-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
- 15 min
Finely chop the flat-leaf parsley and mince the garlic cloves. In a medium bowl, combine the chopped parsley, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, dried oregano, kosher salt (1.5 tsp), and black pepper. Stir well to combine. Cover and refrigerate for at least 30 minutes, or preferably overnight, to allow flavors to meld.
Why it matters
Allowing the chimichurri to rest helps the flavors meld and deepen, creating a more robust and balanced sauce that will truly shine with the chicken.
Common mistake
Using dried parsley instead of fresh, or not mincing the garlic finely enough, leads to a less vibrant and textured sauce.
- 10 min
Pat the chicken leg quarters dry thoroughly with paper towels. Trim any excessive fat or loose skin. Season generously all over with additional kosher salt and black pepper.
Why it matters
Patting the chicken dry is crucial for achieving crispy skin, as excess moisture prevents proper browning. Seasoning early ensures flavor penetrates the meat.
Common mistake
Skipping the drying step, which results in rubbery, unappetizing chicken skin instead of crisp and savory.
- 375°F15 min
Preheat your smoker or pellet grill to 375°F (190°C). Fill the hopper with apple or cherry wood pellets/chips.
Why it matters
A higher temperature like 375°F is key for chicken with skin, as it renders the fat and makes the skin crispy, while still allowing for smoke absorption.
Common mistake
Not preheating properly or using too low a temperature, which results in soggy skin and undercooked chicken.
- 375°F50 min
Once the smoker reaches 375°F, place the seasoned chicken leg quarters directly on the grill grates, skin-side up. Close the lid and smoke for 45-50 minutes, or until the internal temperature of the thickest part of the thigh reaches 175-180°F (80-82°C) with an instant-read thermometer.
Why it matters
Cooking chicken quarters to 175-180°F ensures the dark meat is tender and juicy, as collagen breaks down more effectively at these slightly higher temperatures, without drying out.
Common mistake
Pulling chicken at 165°F (74°C), which is fine for breast but leaves dark meat tough. Also, constantly opening the lid loses heat and extends cook time.
- 10 min
Once the chicken reaches the target internal temperature, remove the leg quarters from the smoker and place them on a clean cutting board or serving platter. Loosely tent with foil and let them rest for 5-10 minutes. Serve hot, drizzling generously with the prepared chimichurri sauce over each piece.
Why it matters
Resting allows the juices in the chicken to redistribute throughout the meat, ensuring each bite is moist and flavorful. Applying chimichurri after cooking keeps it fresh and bright.
Common mistake
Cutting into the chicken immediately after taking it off the smoker, causing all the flavorful juices to run out and leaving the meat dry.
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