Honey Chipotle Chicken Recipe
This recipe is all about Honey Chipotle Chicken on the grill… Chicken leg quarters are excellent on the grill and are a great choice for feeding a lot of people on a budget. For this recipe I combine smoky chipotle peppers and honey to kick up the taste. You can find Leg Quarters at any grocery store; the ones I bought were frozen in a 4lb bag. Just let them slow thaw in the refrigerator overnight and they’ll be ready to go the next day.
There’s not much trimming to do on the leg quarter, but I do remove any unwanted fat or skin from the bone side of the meat.
For the seasoning I’m using:
- 1 cup of my Killer Hog’s AP Rub (or any quality all purpose seasoning)
- 1 Tablespoon of Ground Chipotle Pepper
- 1 teaspoon of Ground Cumin
Any grill or smoker set up for indirect heat can be used for this cook. I’m firing up my XL Big Green Egg with a good bed of Royal Oak Lump coal and a few chunks of pecan wood for smoke.
The cooking temp needs to be around 325⁰ to get the skin soft and bite through.
Once it’s up to temp place the leg quarters directly on the cooking grate and insert a probe thermometer into the meat. I use a Smoke by Thermoworks set up with the new wifi Gateway to watch these temps on my cellphone. It’s really handy when you’re away from the pit.
Once the internal temperature reaches 170⁰ it’s time to glaze. For this Honey Chipotle BBQ Sauce, I use:
- 2 cups of Killer Hogs The BBQ Sauce (any quality sauce can be substituted)
- ¼ cup of Honey
- 2 whole chipotle peppers in Adobe sauce
Brush over both sides of the leg quarters and continue to cook until the internal temp reaches 175⁰. Remove each one from the grill and allow them to cool for a few minutes before serving.
The smoky heat from the Chipotle Pepper and the sweetness from the Honey turn these leg quarters into something special; give it a try and let me know what you think!
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Honey Chipotle Chicken Recipe
Ingredients
- 4lbs Chicken Leg Quarters
- 2 cups Killer Hogs BBQ Sauce
- 1 cup Killer Hogs The AP Rub
- ¼ cup Honey
- 1 Tablespoon Ground Chipotle Pepper
- 2 Whole Chipotle Peppers in Adobe Sauce
- 1 teaspoon Ground Cumin
Instructions
- Prepare Big Green Egg or other bbq grill/smoker for indirect cooking at 325⁰. Add Pecan wood chunks to hot coals for smoke flavor.
- Combine AP Rub, Ground Chipotle Pepper, and Cumin. Season leg quarters on all sides.
- Place each leg quarter on the grill and cook until internal temperature reaches 170⁰.
- Place Whole Chipotle Peppers, Honey, and Killer Hogs The BBQ Sauce in a food processor and pulse until smooth. Brush glaze over leg quarters during the last 10 minutes of cooking.
- Remove leg quarters from grill once internal temperature reaches 175⁰ and serve.
Honey Chipotle ChickenHave a Question About This Recipe?
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Hi this is this is the first time I’ve tried this website I love your recipes I’m new at this I bought a longhorn Oklahoma Joe smoker having a little trouble food is coming out really smokey but I keep trying have any suggestions again I love your recipes Ed ok
With stick burners, you are going to have a strong smoke flavor. But if you are using a good, clean fire with a good, seasoned wood (that will burn instead of smolder) it shouldn’t be overly smoky. And you can always wrap with foil or butcher paper half way through your cooks to prevent them from getting too smoky.
I’m sorta new at this BBQ stuff but my sweet wife bought me a Xlg BigGreenEgg for my 81st BD. Ran across your recipe and want to give it a try. Will be back, great site.
Bob Morgan
Great way to spice up BBQ chicken! I made this with 2 extra chipotle peppers with the adobe sauce. The addition of cumin to the rub was a nice addition to the AP Rub. Grilled both white and dark meat with this recipe on my PK 360 – family loved it and it gives us an alternative to regular BBQ chicken.
★★★★★