Brined & Braised Zesty Dill Chicken Quarters

This is the kind of backyard recipe that feels simple but eats like a slow-cooked masterpiece. Built around Smokin’ Ed’s Zesty Dill Seasoning and finished with Northwoods Original BBQ Sauce from our "Bold & Braised" BBQ box, this dish layers bright, herb-forward flavor with rich, smoky sweetness for a perfectly balanced bite. It’s a true dark-meat showcase—juicy, tender, and packed with bold BBQ character.

The magic starts with the brine. By combining salt, water, and Smokin’ Ed’s Zesty Dill Seasoning, you’re not just seasoning the surface—you’re building flavor deep into the meat. The dill-forward herb blend adds a fresh, savory backbone that plays beautifully with chicken, while the brine ensures the leg quarters stay incredibly moist throughout the cook. After a light coat of oil and another generous hit of seasoning, the chicken heads to the grill or smoker to develop smoky depth and rich color.

The braise is where everything comes together. Once the chicken reaches about 160°F, it’s nestled into a foil pan and bathed in Northwoods Original BBQ Sauce. Covered and returned to the heat, the chicken gently finishes cooking in a saucy steam bath, turning tender enough to pull from the bone. Uncovering at the end tightens and sets the sauce, creating a glossy, flavorful finish without sacrificing juiciness.

This recipe is perfect for feeding a crowd or elevating a casual weekend cook. It’s approachable enough for newer pitmasters, yet the brine-and-braise technique delivers competition-level texture and flavor. Bold herbs, smoky sweetness, and fall-apart tenderness—this one earns its place in the Bold & Braised BBQ Box.

BBQ|

Grill or Smoker

Brined & Braised Zesty Dill Chicken Quarters

Author:

Grill Masters Club

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Servings

4

Prep Time

10 minutes

Cook Time

1 hours

These braised chicken quarters deliver juicy, fall-apart dark meat infused with herb-forward seasoning and finished in a rich, smoky-sweet sauce. Simple technique, big payoff.

Ingredients

• Get both featured products in our “Bold & Braised” BBQ box - available while supplies last!
• 4 Tbsp Smokin’ Ed’s Zesty Dill Seasoning, divided
• 3/4 cup Northwoods Original BBQ Sauce
• 4 Whole Chicken Leg Quarters
• 8 Cups Water
• 1/4 Cup Salt
• Crushed Garlic & Peppercorns (optional, for brine)
• Olive Oil

Directions

1. Brine the Chicken: In a large food-safe container or brining bag, combine 8 cups cold water 1/4 cup kosher salt, 2 Tbsp Smokin’ Ed’s Zesty Dill Seasoning, crushed garlic and peppercorns (optional). Submerge chicken leg quarters, and refrigerate 4-6 hours.

2. Dry & Season: Remove chicken from brine, pat completely dry, coat lightly with olive oil, and season generously on all sides with remaining Smokin’ Ed’s Zesty Dill Seasoning.

3. Smoke for Flavor: Smoke at 275°F or grill indirectly at 300°F until internal temperature reaches about 160°F, roughly 70–80 minutes.

4. Braise in Sauce: Transfer chicken to a foil pan, pour Northwoods Original BBQ Sauce over the pieces, cover tightly with foil, and return to your cooker for 20–30 minutes until the meat is tender and pulling from the bone.

5. Tighten the Sauce: Uncover pan and cook an additional 10 minutes if needed to tighten the sauce and lightly set the skin.