Rocklands Style Smoked Chicken with Tangy Mustard BBQ Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy smoked chicken quarters glazed with a tangy mustard-based barbecue sauce reminiscent of Rocklands’ signature flavor profile. This American-inspired barbecue recipe, ready in about 190 minutes, pairs chicken leg quarters, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 150 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1 tbsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tbsp smoked paprika in a small bowl. Rub evenly over 4 chicken leg quarters, ensuring all sides are coated. Let rest for 30 minutes at room temperature.
  2. Step 2: Preheat smoker or grill to 225°F, using apple or hickory wood chips for smoke. Place chicken skin side up on the grill grates and smoke for 2 to 2.5 hours until internal temperature reaches 165°F and skin is firm.
  3. Step 3: While chicken smokes, whisk 1/2 cup yellow mustard, 1/4 cup apple cider vinegar, 2 tbsp honey, 1 tbsp Worcestershire sauce, and 1 tsp hot sauce in a bowl to create the tangy mustard BBQ sauce.
  4. Step 4: In the last 20 minutes of smoking, brush chicken quarters generously with the mustard sauce every 5 minutes to build a sticky glaze.
  5. Step 5: Remove chicken from smoker, brush with 2 tbsp olive oil, and rest for 10 minutes before serving with extra mustard sauce on the side.

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