Delmarva Chicken

delmarva grilled chicken
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  • 2-3 lbs of chicken (I use leg quarters, or thighs and legs as I like those, also have done it with half chickens)
  • 1 ½ cups of apple cider vinegar
  • 1 cup of olive oil
  • Add water to cover the chicken
  • 2-3 tsp of poultry seasoning
  • 2 tsp salt
  • 3 tsp black pepper
  • 1 tsp cayenne (adjust as necessary – my family likes things a bit spicier, so I throw in a little more)
  • 1 ½ tsp garlic powder


Put chicken pieces into a large bowl suitable for marinating in.

Add all of your spices, then the liquid ingredients.

As the above states, you will add the cider and oil, then use water to cover the chicken parts (just barely over the top of the chicken).

Please feel free to adjust the ingredients to your personal taste – every family is different.

Marinate the chicken for at least an hour, but you can marinate overnight if you would like.

Prepare your smoker- I set mine to 275-300 degrees which makes the skin on the chicken nice and crispy by the end of your cook.

When your fire is up to temp, pull the chicken out of the marinade.

Place the chicken on the smoker. 3 pounds of chicken thighs and legs takes about 90 minutes to come to 175 degrees internal temp, which is ‘done’ for legs and thighs.

Chicken breast is done at 165 degrees, so please make sure you have a good meat thermometer to check for doneness.

After determining temp is correct and done, I pull the chicken off and set it out to rest for 15 minutes or so.. After that, serve and eat!

Additional step during cooking: While not necessary with your Lang smoker, I sometimes make extra marinade that I DON’T marinate the chicken in for the express purpose of mopping the chicken every 20 minutes or so. Again, keep this marinade completely separate from the marinade you put the chicken in.

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