Plum Wine Chicken

[FATZ]

This is brand new as far as I know. I'm in one of my moods and got to looking around the kitchen and came up with this recipe. I will be editing as I go, so bear with me for the rest of the day probably.

First, I am soaking a whole chicken in a marinade for two hours. I plan on rubbing the chicken down with a little extra virgin olive oil and a rub after marinating. Lastly, I plan on smoking the chicken with hickory at about 225 or so for 4 hours or until I get an internal temp 175-180 in the thigh...165 in the breast.

Marinade:
1/2 c Kikkoman Plum Wine (it's very sweet)
1/2 c Dr. Pepper, or similar
1/4 c soy sauce

Rub:
1/4 c 10x powdered cane sugar
3 T paprika
2 T chili powder
2 T hickory salt
2 tsp ground mustard
1 tsp onion powder
1 tsp granulated garlic powder
1 tsp ground black pepper
1 tsp ground oregano
1/2 tsp ground corriander seed
1/2 tsp celery salt

I'll update this after while. For now, this is where I'm going.

[FATZ]

As good as it sounded, I did not like the dish that well. The temp/tenderness was PERFECT, though. Thanks for the tips guys. I have been enlightened.

The flavor was not bad, mind you, but it was just not a flavor that I like very well. I had tasted similar things before and, viola!, there's that flavor I don't like.

I hope this dish makes it on one of your tables and you enjoy it. It is very easy.

Oh, btw, it is the actual marinade flavoring to the meat after cooked that I didn't agree with. The rub is excellent on chicken. Use lots.

[sharky]

The marinade does sound a little over the top. I believe Dr Pepper is Plum based isn't it?

My thought would be to ditch the Dr Pepper, ass a light amount of rice vinegar and it would taste great!

However, I have not tried it!

[awmiller]

ass a light amount of rice vinegar and it would taste great!

I'm wondering how one would "ass" something??!! hehehehe