Ingredients
2 cups cider vinegar1 cup canola oil1 large egg, lightly beaten2 tablespoons hot pepper sauce1 tablespoon garlic powder1 tablespoon poultry seasoning2 teaspoons salt1 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut up
Preparation
In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool.
Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
