Smoked chicken leg quarter with chunky fries and a pot of aioli on a blue patterned plate

Chicken

Smoked Chicken Leg Quarters with Chunky Fries and Aioli

Whole chicken leg quarters rubbed with paprika and smoked over fruit wood, then crisped at the end for golden skin and juicy meat that falls off the bone. Served with chunky fries and a quick garlic aioli.

Serves
4
Temperature
150°C, then 220°C
Time
120 mins

Ingredients

Chicken
4 whole chicken leg quarters (thigh and drumstick), skin on
2 tbsp olive oil
2 chunks apple or cherry wood

Rub
1 tbsp smoked paprika
1 tbsp coarse sea salt
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp brown sugar
1 tsp black pepper

Chunky fries
1 kg floury potatoes
3 tbsp olive oil or sunflower oil
1 tsp smoked paprika
Salt

Aioli
150 g mayonnaise
2 garlic cloves, finely grated
1 tbsp lemon juice
1 tsp Dijon mustard
Pinch of salt

Rub the chicken. Pat the leg quarters dry. Rub with the olive oil, then coat with the mixed rub on all sides. Rest in the fridge for at least 1 hour, uncovered, so the skin dries out.

Smoke. Set up The Bastard for indirect cooking at 150°C and add 2 chunks of apple or cherry wood. Place the chicken skin-side up on the indirect side, close the lid and smoke for 60 to 75 minutes.

Prep the fries. While the chicken smokes, cut the potatoes into chunky fries and rinse well. Parboil in salted water for 6 minutes, drain, and let them steam dry for 5 minutes. Toss with the oil, a pinch of salt and the paprika.

Crisp the skin. Raise the temperature to 220°C. And make sure it crispens up, and remove it at 80°C.

Make the aioli. Stir the grated garlic, lemon juice and mustard into the mayonnaise and season with salt.

Serve. Rest the chicken for 5 minutes, then serve with the fries and a pot of aioli.

Bastard tip: chicken legs are very forgiving. Taking them to 80–90°C breaks down the connective tissue and makes the meat tender, instead of dry.