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1
Clean chicken, cut into serving pieces, and set aside.
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2
Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
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3
Refrigerate chicken in marinade 6-24 hours, turning occasionally.
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4
Allow chicken to come to room temp before cooking.
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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).
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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.
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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.
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8
You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
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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.
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10
While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
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11
When the chicken is cooked through, toss the chicken in the sauce and serve.
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12
Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.
