Ingredients: |
Ingredients: 1 egg
1/2 cup vegetable oil
1 cup cider vinegar
2 teaspoons coarse salt*
2 teaspoons poultry seasoning
1/4 teaspoon freshly-ground pepper
Poultry pieces (half chicken, whole chicken, whole chicken legs, chicken thighs, and/or chicken breasts)
|
Directions: |
Directions:In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper
In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
When ready to grill, preheat barbecue grill (spray grill with vegetable-oil cooking spray).
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing. |
This recipe for Grilled Chicken is from