I found this copy cat recipe online. Since making it the first time, it has become a weekly staple. A couple tips * Leave chicken in the marinade over night. * work to get the skin as crisp as possible, just south of burnt is perfect. * dark meat comes out better than white meat. I usually do just thighs or quarters. * make more than you think you'll need, everybody I've served it too ate more than they normally would * if you want to add smoke, pecan woods well.