Jack's BBQ Chicken

• 4 (3 to 4-pound) chickens, halved
• Jack's Old South Meat Marinade, recipe follows
• 1 cup apple juice
• Jack's Old South BBQ Rub, recipe follows
• Jack's Old South Competition Vinegar Sauce, see recipe

1. Combine the chicken and marinade in a large non-reactive pan.
2. Refrigerate for at least 2 hours and up to 6.
3. Preheat the oven to 300 degrees F.
4. Remove the chicken from the marinade and coat generously with some of the rub.
5. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom.
6. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
7. Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
8. 2 quarts apple juice
9. 1 cup Worcestershire sauce
10. 1 cup orange juice
11. 1 cup light brown sugar
12. 1/2 cup olive oil
13. 1/2 cup lemon juice
14. 2 tablespoons hot sauce
15. 1/2 cup apple cider vinegar
16. 1/2 cup salt
17. Combine all the ingredients in a saucepan and bring to a boil.
18. Whisk until the sugar and salt dissolve.
19. Let cool.
20. Yield: 12 1/2 cups
21. 1/4 cup brown sugar
22. 1/4 cup sweet paprika
23. 1/4 cup kosher salt
24. 3 tablespoons black pepper
25. 2 teaspoons garlic powder
26. 2 teaspoons onion powder
27. 1 teaspoon cayenne pepper
28. 1 teaspoon dried basil
29. Combine all ingredients and mix well.
30. Yield: 3/4 cup

chickens, south meat marinade, apple juice, rub, south competition vinegar sauce

Taken from www.foodnetwork.com/recipes/jacks-bbq-chicken-recipe.html (may not work)