4 (3 to 4-pound) chickens, halved Jack's Old South Meat Marinade,

recipe follows 1 cup apple juice Jack's Old South BBQ Rub,

recipe follows Jack's Old South Competition Vinegar Sauce, see recipe

Combine the chicken and marinade in a large non-reactive pan.

Refrigerate for at least 2 hours and up to 6.

Preheat the oven to 300 degrees F.
Remove the chicken from the marinade and coat generously with some of the rub.

Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom.

Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.