We came back from the SCA event yesterday, an we were concerned about whether the chicken we brought there, but did not cook, was good.

We (actually Sharon) looked at it and adjudged it not lethal, but as a precaution, I marinated it, because the high acidity will kill anything lurking there.

So, last night, I made a marinade of balsamic vinegar, olive oil, soy sauce, mustard, cayenne pepper, some unsweetened cocoa, brown sugar, molasses, garlic, ginger, and some other herbs and spices I can not recall as I write this.

I let it all marinade over night, and then I put the chicken in the bullet smoker (the one pictured is much higher end than what I use) and used the marinade in the water pan to add some flavor.

Once the chicken was done, I took the contents of the water pan, now marinade and drippings, and reduced it to sauce consistency.

I then put the sauce on the chicken, and caramelized it under the broiler.

It got fairly good reviews from the family.