Mix chicken broth, apple cider vinegar, Worcestershire sauce, garlic powder, parsley flakes, onion powder, black pepper and cayenne pepper in a large bowl with a fitted lid.

Add chicken, and cover. Refrigerate overnight, turning chicken over a few times to better rest in the marinade.

Remove chicken, and drain over colander in sink.

Stir remaining ingredients together, except for the lime. Rub over both sides of chicken. Squeeze each lime half over each half of the chicken.

Fill the bottom of your smoker with charcoal, and ignite charcoal. When ready, add soaked cherry wood chips to the wood chip pan of your smoker.

Place chicken on top rack of smoker. Smoke for about 2 ½ to 3 ½ hours, or until a thermometer inserted into the breast reads 160 degrees F. Check charcoal and wood chips after every hour, adding additional charcoal for fuel, or wood chips for flavor, as needed or desired.

(Our smoker held about a 250 degree F temperature and took about 3 hours to smoke our chicken.)

Rest the maraschino cherry lime smoked chicken for 20 minutes before carving.