Yield: 4 – 6 Servings
A spicy sauce gives chicken a special out-of-this world flavor.
- 2 2 ½ pound chickens, split
- ½ cup chili sauce
- 2 tablespoons cider vinegar
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dry mustard
- ½ cup minced onion
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
Wash and dry chickens. Combine the remaining ingredients in a bowl and marinate chickens for 3 – 4 hours in this mixture. Remove chickens from marinade and place on smoker grid. Brush with marinade sauce before cooking and just before serving.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2 ½ - 3 hours.
Electric: Use 3 quarts hot water, 2 wood sticks and smoke 2 – 2 ½ hours.