- 1 egg
- 1 cup vegetable oil
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon poultry seasoning
- 1 teaspoon ground black pepper
Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.
An additional option is to parboil the chicken and marinate the parboiled chicken for 3-4 hours prior to grilling. This is the option we used at the lake.
- Yields: 3 cups
- Preparation Time: 10 minutes, plus marinating time
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