SHENANDOAH VALLEY STYLE BARBECUE CHICKEN

Shenandoah Valley Style Barbecue Chicken image

Number Of Ingredients 11

1/4 cup canola oil
1 cup apple cider vinegar
1-1/2 tablespoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon poultry seasoning blend
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 cup tomato juice
3 tablespoons lemon juice
1 whole chicken, quartered

Steps:

Combine all marinade ingredients in a zip-top bag. Reserve 1/2 cup marinade.
Add chicken, massaging liquid into the meat. Refrigerate 4 to 8 hours.
Soak 1 cup of hickory chips in water at least one hour.
Let chicken stand in the marinade at room temperature one hour.
Drain the chips and place in a the smoker over indirect heat (place in the front of the grill). Use the other burners to heat the grill to 450-500 degrees. When smoking, turn off the middle burner. Place the chicken, skin-side up over indirect heat. Maintain temperature at 375-400. Baste and turn the chicken as necessary, 30-40 minutes. End with the chicken skin-side down to brown the skin. For crispier skin, cook the chicken over direct heat 3-5 minutes. Internal temperature 165.
Source: Washington Post 8/28/16