Cornell Chicken Barbecue
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2 chickens, halved or cut up
2 cups apple cider vinegar
1 cup vegetable oil
2 tablespoons kosher salt
1 tablespoon garlic salt
2 teaspoons poultry seasoning
1 teaspoon fresh ground peppercorn
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In a large bowl, combine oil and vinegar, add egg and beat thoroughly until will mixed. Add remaining dry ingredients and stir well.
The chicken can be marinated from 2 hours to overnight, or it can be basted with a brush, while on the grill. To marinate, place chicken in bowl, and pour sauce over it and cover with plastic wrap. Refrigerate until ready to grill.
Prepare charcoal in grill and heat till coals are starting to turn white, then evenly distribute coals throughout base of grill. Place oiled rack on grill. Place chicken on grill and barbecue on each side 20 to 30 minutes, depending on heat of coals. Turn frequently to avoid burning. Grill until juices run clear when cut with tip of knife, or internal temperature reaches 165 degrees.
Adjust sauce/marinade quantity to amount of chicken you are grilling, maintain a 2:1 ratio of cider vinegar to oil. Similarly, adjust salt and other seasonings to quantity and taste.
If marinating, place chicken in gallon size zip-lock bags. Place sealed bags in large bowl or basin in refrigerate. Rotate the bag periodically to ensure even distribution of marinade.
The chicken will require constant attention while grilling due to the oil dripping on the coals. Have a glass of water available while grilling to squelch flames from hot coals.
If chicken is cut up into breasts, thighs, wings, and legs, start off by grilling the breasts and thighs as they will take longer than the smaller pieces.
Avoid closing lid on grill if possible to avoid smokey flavor. If you have to close lid, be sure to open vents on lid.
You can make this on a gas grill as well. Preheat grill to medium high setting and tend to chicken as outlined above.
Nothing goes better with this chicken than a green salad and baked beans