Instructions: To prepare Chicken: Rinse chicken; cut in half. Wash and pat dry. Salt and pepper chicken; sprinkle with chili powder and garlic powder.

Juice lime and lemon; place juice in self-sealing plastic bag, along with remains of squeezed lemon and lime. Add salad dressing, orange juice and onion; mix to combine. Add seasoned chicken to bag. Refrigerate at least 4 hours, preferably overnight. Drain chicken; discard marinade.

Remove cooking grid from grill or smoker. Prepare medium fire in gas or charcoal grill or preheat smoker. Coat cold cooking grid with nonstick cooking spray. Soak chunks of hickory or fruit wood in water at least 30 minutes.

Meanwhile, prepare Glaze: Warm marmalade in saucepan over medium heat. Increase heat; bring to a rapid boil. Add 1/4 cup water, lemon juice, orange juice and honey. Return to a rolling boil; reduce heat and let simmer for 3 to 4 minutes. If mixture is too thick, thin with remaining 1/4 cup water. If desired, strain out orange zest (from the marmalade). Stir in hot sauce. Set aside.

Add soaked wood to burning coals. Add chicken to grill; immediately apply glaze generously to chicken.

Cook about 1 hour, adding more soaked wood chunks as necessary (chicken should smoke for 30 to 45 minutes). Chicken is done when breast temperature measures 160 degrees and thigh measures 180 degrees when tested with instant-read thermometer. Watch carefully; glaze can burn easily because of its high sugar content.

Serve with favorite barbecue sauce on the side.

This recipe yields 4 to 6 servings.

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