Black Label Smoked Chicken Quarters
December 06, 2021

Makes: 6 Servings

Preparation: 20 min

Cooking: 1 hour



  • 6 Chicken leg quarters
  • 2 tbsp Smoked Paprika
  • 2 tbsp Light brown sugar
  • 1 tbsp Black pepper
  • 2 tsp Garlic powder
  • 1 tsp Onion powder
  • El Yucateco Black Label Reserve Hot Sauce


  • 2 cup Water
  • ½ cup Kosher salt
  • ½ cup Light brown sugar
  • 3 tbsp El Yucateco Black Label Reserve Hot Sauce
  • 2 tbsp Black peppercorns
  • 4 Bay leaves, fresh or dried
  • 1 White onion, quartered
  • 2.5 quart Ice water


  1. In a large pot, heat 2 cup water with ½ cup kosher salt and ½ cup light brown sugar. Whisk until the sugar and salt have dissolved. Stir in the Black Label Reserve Hot Sauce then add the black peppercorns, bay leaves, white onions and ice water. Place the chicken leg quarters into the brine and refrigerate for 3 to 4 hours.
  2. Preheat your grill for indirect heat at 400°F.
  3. Remove chicken from the brine and pat dry with paper towels.
  4. Combine smoked paprika, light brown sugar, black pepper, garlic powder and onion powder into a bowl. Season the chicken on both sides with the spice blend.
  5. Place the chicken on the grill over indirect heat and toss a few wood chunks onto hot coals for smoking. Close the lid and cook until the internal temperature of the meat reaches between 170 and 175°F, about 45 min to 1 hour. For an extra kick of flavor and heat, brush chicken with Black Label Reserve Hot Sauce during the last 5 minutes of cooking.
  6. Remove chicken from the grill and let rest at room temperature for 10 minutes before serving.