Ingredients
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3 -3 1/2 lbs chicken pieces (legs, thighs, whatever)
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applewood smoking wood chips, soaked in hot water
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1 cup apple cider vinegar
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1/4 cup melted butter
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1/2 teaspoon cayenne pepper
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1/2 teaspoon black pepper
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1/2 teaspoon salt
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1/2 cup mayonnaise
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1/4 cup apple cider vinegar
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1/2 teaspoon prepared horseradish
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1/2 teaspoon salt
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1/2 teaspoon black pepper
Instructions
- Clean chicken, cut into serving pieces, and set aside.
- Mix together ingredients for marinade and pour over chicken in a resealable plastic bag or covered shallow dish.
- Refrigerate chicken in marinade 6-24 hours, turning occasionally.
- Allow chicken to come to room temp before cooking.
- 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).
- 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.
- 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.
- You may add more chips to the coals occasionally as you baste, when the chips are gone and you need more.
- 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.
- While chicken is cooking, whisk together sauce in a large enough bowl to hold the sauce and chicken (the sauce may appear thin).
- When the chicken is cooked through, toss the chicken in the sauce and serve.
- Don't sauce the chicken on the grill, as the sauce will tend to break down if you do that.