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Alright, don’t linger, let’s task this sweet heat smoked chicken leg quarters formula with 19 substances which are undoubtedly easy to find, and we have to process them at the very least through 8 actions. You should expend a while on this, so the resulting food could be perfect.

Ingredients - Sweet Heat Smoked Chicken Leg Quarters:

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

Sweet Heat Smoked Chicken Leg Quarters making process:

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!

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