Place chicken in a 13x9x2 inch dish (or plastic freezer bag), and set aside. Combine lime juice and remaining ingredients in a blender. Blend until smooth.
Pour mixture over chicken, turning to coat. Cover and refrigerate 8 hours or overnight
Smoke-cook 2 1/2 hours at 225° F using 2 ounces of apple or hickory wood.
Poultry Note: A lot of folks prefer the skin crisp but also want the smoke flavor. This is how you can have both: you can undercook any chicken recipe to finish on the grill.
Always keep in mind food safety. Poultry should NEVER be permitted to stay between 40°-140° for longer than a few hours. So either finish cooking or refrigerate at once.
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