For those seeking to make succulent chicken that delivers a punch of flavor, this barbecuing guide is just the recipe. Pair it with the right red wine, and you have a BBQ meal to remember.

Mix a cup of balsamic vinegar, a 1/4 cup each of Dijon mustard and honey, followed by minced garlic (four cloves) and shallots (three small quantities). Add a pinch of kosher salt and freshly ground pepper to the mix and whisk in 3/4 cup of olive oil. This forms your marinade.

Find two chickens, each weighing around 3.5 pounds, and place them in a 2-gallon plastic bag. Drench them with the marinade ensuring a thorough coating before sealing the bag. Allow them to marinate overnight in the refrigerator, making sure to occasionally turn them through the night.

Meanwhile, prepare the charcoals eventfully. You can use a chimney to light around 50 charcoal briquettes. To maintain a stable temperature, pass a thermometer through a cork, and use this to seal one of the lid's vents on the grill.

The 'rub' mix will involve 2 teaspoons of granulated and brown sugar each, garlic salt, smoked sweet paprika, complemented by a teaspoon of dehydrated onion flakes, pure chile powder, and freshly ground black pepper. Add half a teaspoon each of celery seeds, dried basil, and tarragon. Sprinkle in traces of oregano or marjoram and cayenne pepper to finish.

Drain the chickens before heavily applying the rub, both inside and out. Once your coals are heated, create two sections in the grill - push the hot coals to one side and place a drip pan filled halfway with water on the other. Position the chickens on the grill with their cavities pointing towards the coals, allowing their juices to intermingle with the radiated heat.

Bear in mind the importance of maintaining a grill temperature of 250–275°F. As the chicken slowly grills, sprinkle a mix of wine and apple juice, known as the mop, onto the chickens hourly. Also, remember to add more coals, in batches of 25, as required to maintain the right temperature.

After the first two hours, rotate the chicken 90° to ensure even heating and apply the mop again. Repeat this in another hour, but this time turning the chicken the opposite way. Continue grilling for another hour to ninety minutes until the chicken thermometer reads 170°F when inserted into the thigh.

It's time now to rest the chicken. After collecting the cavity juices in a serving bowl, allow the chickens to repose for ten minutes before carving. Moving the carved pieces to a platter, pour over any accumulated juices and serve hot with a side serving of a simmering Kansas City-style barbecue sauce; the recipe of which includes a blend of ketchup, brown sugar, tomato paste, and various seasoning elements. The sauce can be stored for up to a month.

The perfect wine to complement this dish is a Napa Valley blend of rustic red grapes, Charbono, Carignane, Zinfandel, or Petite Sirah. These bring a balance to the sweet and savory BBQ flavors, making it a feast to remember.