• Prepare the Marinade
• In a saucepan, combine the cane syrup, V8 juice, apple cider vinegar, Worcestershire sauce, mustard and hot sauce. Cook over medium heat, whisking occasionally until mixture comes to a low boil. Remove from heat and cool to room temperature.

Marinate the Chicken:

• Pour 1 cup of cooled marinade over 2 pounds chicken in a zip top bag, squeezing out the excess air. Reserve the remaining marinade in the refrigerator for serving.
• Turn the bag over several times, coating the chicken in the marinade.
• Refrigerate 4 hours or up to 24 hours.

Grilling Marinated Chicken:

• Prepare a grill fire to 350° using hickory or pecan for smoke flavor.
• Remove chicken from marinade, discarding marinade.
• Place chicken over indirect fire and cook with the grill closed for 5 minutes.
• Turn the chicken and continue to cook until chicken reaches 165°. 
• We used chicken tenders for this recipe and they will cook much quicker than whole chicken breasts or thighs. Use a digital meat thermometer to check the internal temperature of the chicken so that your chicken is cooked to the perfect temperature. 
• Remove from heat and rest 5 minutes before serving. 
• Serve chicken with reserved marinade if desired.