Removed all skin.
Removed all fat from skin trimmed all extra fat
Injected with chicken stock
Let sit in the fridge for 30 min
Rubbed with salt pepper garlic powder paprika ceyanne pepper only on the tops
Put squeeze parkay butter on top
Smoked at 275 with cherry wood until internal temp was 172
Combined 1 part honey BBQ with 1/2 part apple cider vinegar with 1/2 part chicken stock. Brought to a boil then let cool to warm temp.
Dunked chicken in glaze placing on a cooling rack
Returned to the smoker for 20 min. To set the sauce
Rest for 5 min then serve