Ingredients

6 chicken leg quarters, although any bone-in chicken will do.
1 cup apple cider vinegar
2 cup vegetable oil
1 cup tomato juice
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tbsp Texas Pete
4 tbsp
Salt
1 tsp dry muster
1 tsp pepper
1 tsp poultry seasoning

Instructions

Mix ingredients together in bowl and place chicken in bowl. Cover chicken and allow to marinade for at least 18 hours, while occasionally moving the chicken around to ensure all pieces have time to marinade. Heat the grill to a medium-high heat; 350° - 375°. Grill chicken over indirect heat while turning frequently and basting with the reserved marinade for 45 to 60 minutes. The chicken should be fork tender and juices will run clear. Internal temperature should be at least 165º.

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