Ingredients
2 cups (480 ml) cider vinegar
1 cup (240 ml) vegetable oil
1 large egg
3 tbsp salt
1 tbsp poultry seasoning
0.5 tsp ground black pepper
1 (1.4 to 1.6 kg) broiler-fryer chicken, halved
Directions
Step 1
In a blender, blend cider vinegar, oil, egg, salt, poultry seasoning, and black pepper until smooth.
Step 2
Pour the marinade into a resealable plastic bag. Add the chicken halves, coat with the marinade, remove excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
Step 3
Preheat an outdoor grill to medium-high heat and lightly oil the grate.
Step 4
Remove the chicken halves from the bag and place them on a paper towel-lined baking sheet. Pat the chicken dry with more paper towels and reserve the marinade.
Step 5
Place the chicken, skin-side down, on the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and the meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 74°C. Let the chicken rest for 5 to 10 minutes before slicing.