Steps to Make Gordon Ramsay Sweet Heat Smoked Chicken Leg Quarters

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, sweet heat smoked chicken leg quarters. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Sweet Heat Smoked Chicken Leg Quarters is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Sweet Heat Smoked Chicken Leg Quarters is something which I’ve loved my whole life.

Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. When done remove to a platter. Before you jump to Sweet Heat Smoked Chicken Leg Quarters recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars. It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem.

To begin with this recipe, we must prepare a few ingredients. You can have sweet heat smoked chicken leg quarters using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Heat Smoked Chicken Leg Quarters:

1. Get 3-4 chicken leg quarters (depending on size)
2. Take for the brine
3. Get 4 tbs sea salt
4. Get 4 tbs sriracha
5. Get 2 tbs honey
6. Make ready 1 tbs granulated chicken bullion
7. Take 1 tsp garlic powder
8. Make ready 1 tsp onion powder
9. Make ready 1 cup hot water
10. Get 2 cups cold water
11. Take for the sauce
12. Prepare 2 cups all natural ketchup
13. Make ready 1 cup brown sugar - packed
14. Make ready 1/2 cup water
15. Get 1/4 cup honey
16. Get 2-3 tbs sriracha (depends on how much spice you like)
17. Get 3 tsp apple cider vinegar
18. Take 1 tsp garlic powder
19. Get 1/2 tsp onion powder

Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne in a bowl. Warm a pot of water and mix your salt and sugar until dissolved. Let the mixture cool and add your chicken quarters to the water. This depends on the temperature of the meat when it goes into the smoker, how often you open the door, the actual temperature you maintain, etc.

Instructions to make Sweet Heat Smoked Chicken Leg Quarters:

1. Add the first 6 brine ingredients to a gallon size ziploc bag (I like the slide n seal bags). Add the hot water. Seal and shake vigorously to combine ingredients until salt is dissolved.
2. Add cold water. Seal and shake again. Add chicken to bag. Squeeze out as much air as possible (careful to not squirted out any luquid). Seal bag and work brine around all chicken leg quarters.
3. Lay bag flat in a large, wide bottomed bowl (tgis is in case there are any leaks). Place and refrigerator for at least 24 hrs, or up to 48. Turn at least once while brining.
4. When ready to smoke. Working one at a time remove leg quarters from bag. Rinse under cold running water. Place on a large paper towel lined platter. Blot entire surface with paper towels to dry completely. Let sit out to come to room temperature while you prepare your smoker/grill.
5. Prepare your smoker or grill for indirect smoking. Place leg quarters on grate, skin side up. Close lid. Smoke at 250°F for 2 hrs or until internal temp reached 165°F.
6. While chicken is smoking make your sauce. Add all sauce ingredients to a medium size saucepan over medium heat. Stir until smooth. Bring to a simmer, stirring occasionally. Reduce heat to medium-low continue simmering uncovered, stirring occasionally, until sauce has darkened in color. About 10-15 minutes.
7. In the last 15 minutes of smoking brush both sides of chicken leg quarters with sauce. When done remove to a platter. Let rest uncovered 10 minutes. Serve with additional sauce if desired and enjoy.
8. Note: You will have extra sauce left over. Store it refrigerated for future use, it's good on lots of things. It will keep for at least a couple weeks!

Let the mixture cool and add your chicken quarters to the water. This depends on the temperature of the meat when it goes into the smoker, how often you open the door, the actual temperature you maintain, etc. This depends on the temperature of the meat when it goes into the smoker, how often you open the door, the actual temperature you maintain, etc. Front ones basted with Alabama white BBQ sauce. Back ones with Sweet Baby Ray's.

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