Maple-Glazed Chicken Quarters

Gather the ingredients.

• 4 Chicken Quarters
• 2 tbsp. Cherrywood Smoked Sea Salt
• ½ tsp. Pink Curing Salt
• 4 tbsp. Maple Syrup
• 2 tbsp. Pecan Liquid Smoke
• 1 tbsp. Black Pepper
• Joule Sous Vide Cooker
• Sous Vide Container
• Ninja Foodi Grill or Oven

Let’s go to work.

1. Mix salt and pink salt and make sure they are combined.
2. Season the quarters evenly. The pink salt is optional but is essential to creating a “smoke ring.”
3. Let the chicken rest in the salt brine for about 10 minutes.
4. Combine syrup, pepper, and liquid smoke in a saucepan on medium heat and mix well.
5. Place the chicken into a Ziplock-style bag, then add in half of the glaze.
6. Cook sous vide for 3 hours at 158 °F.
7. Remove bags from water and allow them to cool a bit. I put these in the refrigerator overnight to dry the skin out, but that’s an optional step.
8. Preheat the Ninja Foodi Grill to 500 °F; however, you can also do this in the oven under the broiler.
9. First, place the quarters onto the grill, meat side down and skin side up to allow the skin of the chicken to dry while the meat side browns.
10. Once the skin has dried, flip them over, skin side down, and render it until it’s nice and crispy.
11. Remove the quarters from the grill and mop them with the remaining half of the glaze.
12. ‘Nuff said! Let them rest for a few minutes while the glaze sets, then serve them up and enjoy!