Coming from upstate New York, there are many establishments (Brook's House of Barbecue for example) which have perfected the use of this marinade. I personally, marinade for as long as possible, then rub the chicken with a chicken rub, sear the chicken well over direct high heat on all sides, then slow and low over indirect low heat for an hour and a half. You really want to slow-cook this, and use direct heat only during the sear phase to avoid flare-ups.
I will also mention, you can, really you can, use less salt than is recommended. 1.5-2 tablespoons is sufficient. Further, this recipe is really meant for quarter or half-chickens with skin-on. You will be very disappointed if you use boneless, skinless breasts for example. This recipe, because of the acid-content, likes chicken that has fatty skin attached to it. I recommend immersion-basting as well (periodically submerging the cooking chicken into a vat of the marinade it sat in for hours while it cooks). If using immersion basting, use fresh-basting sauce during the last 15 minutes of cooking to avoid cross-contamination.
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Coming from upstate New York, there are many establishments (Brook's House of Barbecue for...