A day (or two!) before you want to eat these chicken leg quarters, season them on all sides with our Juicy Bird Lemon Thyme Brine. Set the quarters on a cooling rack set inside a baking sheet and refrigerate, uncovered, overnight.
When you’re ready to cook. Set a smoker to 250 degrees F. We’re using our Ninja Woodfire Outdoor Grill today. Cook the leg quarters skin side up for 60 to 90 minutes or until they reach 165 degrees F. Cooking time will depend on the size of your quarters. Remove the finished leg quarters from the smoker and cool for 20 minutes.
Just before serving, heat a tablespoon of oil in a large skillet over medium heat. Add the chicken quarters skin side down and cook for 3 to 5 minutes or until the skin is crisp. Remove the chicken from the skillet and reduce the heat to low.
Add one stick of butter to the pan followed by the garlic and thyme. Cook until the butter is melted and beginning to brown and smells incredible. Remove the pan from the heat and add the two tablespoons cold butter and the lemon zest and whisk until thickened. Pour the sauce over the chicken and serve.