Created by Sue on March 3, 2013
Step 1: Clean chicken, cut into serving pieces, and set aside.
Step 2: Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
Step 3: Refrigerate chicken in marinade 6-24 hours, turning occasionally.
Step 4: Allow chicken to come to room temp before cooking.
Step 5: Drain chicken marinade and bring to a boil for 2-3 minutes in a small saucepan, then allow to cool (you will be using this as a baste during cooking).
Step 6: Set up outdoor grill for cooking with indirect heat, using a drip pan to which you can add some apple juice or other liquid, if desired.
Step 7: Sprinkle a small amount of drained soaked wood chips over coals just before adding chicken to the grill, and allow to smolder for the smoke to flavor the food.
Step 8: You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
Step 9: When grill temp gets to 250-275F, grill chicken over the drip pan (not over the coals) for 90-100 minutes, basting occasionally, or until cooked through (about 180F), tender and golden, maintaining proper grill temperature throughout.
Step 10: While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
Step 11: When the chicken is cooked through, toss the chicken in the sauce and serve.
Step 12: Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.