Smoke Brothers Guild
Sunday's Chimichurri Chicken Quarters — Bone-In Thighs and Drums
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Sunday's 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.

375°F50 minServes 4Apple or cherry pellets
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Ingredients

4servings
  • 4Chicken leg quarters— Bone-in, skin-on
  • 4 eachChicken leg quarters— Bone-in, skin-on
  • 4Chicken leg quarters— Bone-in, skin-on
  • 1 bunchFresh flat-leaf parsley— Roughly 2 cups packed
  • 1 bunchFresh flat-leaf parsley— About 1 cup packed, finely chopped
  • 1 bunchFresh flat-leaf parsley— About 1 cup packed
  • 2 tspFresh oregano— Finely chopped; or 1 tsp dried
  • 4Garlic cloves— Fresh, peeled
  • 2 tbspFresh oregano— Chopped
  • 4 clovesGarlic— Minced
  • 1 tspDried oregano
  • 3 clovesGarlic— Minced
  • 2 tbspRed wine vinegar
  • 0.5 tspRed pepper flakes— Or to taste
  • 0.3 cupRed wine vinegar
  • 0.5 cupExtra virgin olive oil
  • 2 tbspRed wine vinegar
  • 0.5 cupExtra virgin olive oil
  • 1 tspRed pepper flakes— Adjust to taste
  • 0.5 cupExtra virgin olive oil
  • 0.5 tspRed pepper flakes— Or to taste
  • 1 tspKosher salt— Plus more for chicken
  • 1 tbspKosher salt
  • 1 tbspKosher salt— Plus more to taste
  • 0.5 tspBlack pepper— Freshly ground, plus more for chicken
  • 1 tspBlack pepper— Freshly ground
  • 1 tspBlack pepper— Freshly ground

Method

    Prep

  1. 1.Make the Chimichurri

    15 min

    Finely chop the parsley and oregano. Mince the garlic. In a bowl, combine parsley, oregano, garlic, red pepper flakes, salt, and pepper. Stir in red wine vinegar and olive oil. Cover and refrigerate for at least 30 minutes, or preferably overnight.

    Why it matters

    Allowing the chimichurri to rest lets the flavors meld and deepen, making it more vibrant and integrated.

    Common mistake

    Using a food processor for chimichurri will bruise the herbs and make it too pasty; hand chopping ensures the correct texture.

  2. 2.Prepare the Chimichurri

    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.

  3. 3.Make the Chimichurri

    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.

  4. 4.Prepare the Chicken

    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. 5.Season the Chicken

    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.

  6. 6.Season the Chicken

    5 min

    Pat the chicken quarters dry thoroughly with paper towels. Season all sides generously with the remaining kosher salt and black pepper.

    Why it matters

    Drying the chicken skin is crucial for achieving crispy skin, and proper seasoning ensures flavor penetrates the meat.

    Common mistake

    Not patting the chicken dry will prevent the skin from crisping up properly.

    7. Smoker Setup

  7. 7.Preheat Smoker

    375°F15 min

    Preheat your pellet grill or smoker to 375°F (190°C) with apple or cherry wood.

    Why it matters

    Reaching the target temperature before placing food ensures a consistent cook from the start and helps render fat efficiently.

    Common mistake

    Placing chicken in a cold smoker can lead to longer cook times, uneven cooking, and less crispy skin.

  8. 8.Preheat Smoker

    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.

  9. 9.Preheat Smoker

    375°F15 min

    Preheat your smoker or pellet grill to 375°F (190°C). Add apple or cherry wood for smoke production.

    Why it matters

    A high preheat ensures the skin renders and crisps quickly, and the wood choice complements the herbal notes of the chimichurri without overpowering.

    Common mistake

    Not allowing the smoker to reach full temperature before adding the food can lead to soggy skin and uneven cooking.

    10. Smoke

  10. 10.Smoke the Chicken

    375°F50 min

    Place the chicken quarters directly on the grill grates, skin-side up. Close the lid and cook for 40-50 minutes, or until the internal temperature reaches 175°F (79°C) in the thickest part of the thigh, avoiding the bone.

    Why it matters

    Cooking to 175-180°F (79-82°C) for dark meat ensures it's tender and juicy without drying out, as dark meat can handle higher temperatures.

    Common mistake

    Opening the smoker lid too frequently drops the temperature and extends cook time, hindering proper rendering.

  11. 11.Smoke the Chicken

    375°F45 min

    Place the seasoned chicken quarters directly on the grill grates, skin-side up. Close the lid and smoke for 40-50 minutes, or until the internal temperature reaches 175°F (80°C) in the thickest part of the thigh, avoiding the bone.

    Why it matters

    Cooking to 175°F in chicken leg quarters ensures the dark meat is tender and juicy without drying out, while the higher smoker temp helps crisp the skin.

    Common mistake

    Overcooking dark meat chicken above 185°F will make it dry; undercooking below 170°F can be unsafe.

  12. 12.Smoke the Chicken

    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.

    13. Rest

  13. 13.Rest

    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.

  14. 14.Rest the Chicken

    10 min

    Once the chicken reaches the desired internal temperature, remove it from the smoker and tent loosely with foil. Let it rest for 10 minutes.

    Why it matters

    Resting allows the juices to redistribute throughout the meat, keeping it moist and flavorful when sliced.

    Common mistake

    Cutting into the chicken immediately after cooking causes the juices to run out, leading to dry meat.

    15. Smoke

  15. 15.Finish Cooking

    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.

    16. Rest

  16. 16.Rest the Chicken

    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.

    17. Serve

  17. 17.Serve with Chimichurri

    2 min

    Spoon a generous amount of chimichurri over each chicken quarter for serving.

    Why it matters

    Applying the chimichurri at the end provides a fresh burst of flavor that complements the smoky chicken, rather than cooking off the herbs.

    Common mistake

    Adding the chimichurri too early in the cook will make it lose its fresh, bright qualities.

  18. 18.Serve with Chimichurri

    5 min

    Spoon a generous amount of chimichurri over each chicken quarter before serving. You can also serve extra chimichurri on the side for dipping.

    Why it matters

    Adding the chimichurri at the end preserves its fresh, bright flavors and avoids cooking out the delicate herbs.

    Common mistake

    Cooking the chimichurri with the chicken would dull its vibrant color and flavor.

  19. 19.Serve with Chimichurri

    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.

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