Hickory-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 parsley and garlic. In a bowl, combine the chopped parsley, minced garlic, dried oregano, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper. Stir well. For best flavor, make the chimichurri at least an hour ahead, or even the day before, and let it sit at room temperature, or refrigerate and bring to room temp before serving.
Why it matters
Allowing the chimichurri to rest integrates the flavors, creating a more harmonious and punchy sauce. Refrigeration also prevents bacterial growth if making ahead.
Common mistake
Using a food processor for the chimichurri. This will bruise the parsley and create a pesto-like texture instead of a loose, oily sauce.
- 15 min
Finely chop the parsley and oregano. In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes, 1/2 tsp kosher salt, and 1/2 tsp black pepper. Stir well. For best flavor, make this the day before and refrigerate.
Why it matters
Making the chimichurri ahead allows the flavors to meld and deepen, resulting in a more complex and vibrant sauce.
Common mistake
Using a food processor for chimichurri can bruise the herbs and make the sauce watery; hand-chopping is key for texture.
- 5 min
Pat the chicken quarters dry with paper towels. Season generously all over with kosher salt and black pepper.
Why it matters
Dry chicken skin is crucial for crisping up in the smoker, and seasoning directly ensures consistent flavor.
Common mistake
Forgetting to pat the chicken dry will result in rubbery skin.
- 5 min
Pat the chicken quarters thoroughly dry with paper towels. Season all sides generously with kosher salt and black pepper.
Why it matters
Drying the chicken skin helps it crisp up beautifully in the smoker. Seasoning directly on the dry skin allows the salt to penetrate and improves flavor.
Common mistake
Not drying the chicken which leads to rubbery skin.
- 375°F15 min
Set your smoker or pellet grill to 375°F (190°C). Add apple or cherry wood for smoke.
Why it matters
Preheating is crucial to ensure a stable cooking temperature and to get a good smoke flavor from the outset. Higher temperatures help crisp the skin.
Common mistake
Placing chicken in a cold smoker, which lengthens cooking time and can make the skin rubbery.
- 375°F35 min
Once the smoker is preheated, place the chicken quarters skin-side up directly on the grates. Close the lid and smoke until the internal temperature of the thickest part of the thigh reaches 175°F (79°C).
Why it matters
Cooking to 175°F in the thigh ensures the dark meat is tender and juicy; dark meat benefits from a slightly higher internal temperature than breast meat.
Common mistake
Overcooking to too high of a temperature, which will dry out the chicken.
- 10 min
Once the chicken reaches 175°F, remove it from the smoker and let it rest on a cutting board or platter for 5-10 minutes.
Why it matters
Resting allows the juices to redistribute throughout the meat, preventing them from running out when you cut into it, which ensures juicier chicken.
Common mistake
Cutting into the chicken immediately after cooking causes all the delicious juices to escape, leading to dry meat.
- 375°F15 min
Continue cooking until the internal temperature reaches 185°F (85°C) in the thickest part of the thigh, and the skin is golden brown and crispy.
Why it matters
Bringing the dark meat to 185°F ensures optimal tenderness, and the collagen breaks down more effectively, while the higher heat helps crisp the skin.
Common mistake
Pulling the chicken too early, resulting in tough connective tissue.
- 10 min
Carefully remove the chicken quarters from the smoker and place them on a cutting board or platter. Tent loosely with foil and let rest for 5-10 minutes.
Why it matters
Resting allows the juices to redistribute throughout the meat, leading to a more tender and moist final product.
Common mistake
Cutting into the chicken immediately, which causes the juices to run out and results in dry meat.
Serve the chicken quarters hot, drizzled generously with the prepared chimichurri sauce.
Why it matters
The bright, fresh chimichurri cuts through the richness of the chicken and smoke, creating a balanced and flavorful dish.
Common mistake
Serving the chimichurri cold directly from the fridge, which mutes its vibrant flavors.
Sauce It
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