Loading...Ingredients
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- 2 large eggs
- 1 cup vegetable oil
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon poultry seasoning
- 1/2 teaspoon black pepper
- 2 whole chickens, quartered
Instructions
- In a large bowl, whisk 2 large eggs until combined. Add 1 cup vegetable oil, 2 cups white vinegar, 2 tablespoons kosher salt, 1 tablespoon poultry seasoning, and 1/2 teaspoon black pepper to the eggs and whisk until thoroughly combined.
- Place 2 whole chickens, quartered in a large shallow dish and cover with marinade, mixing to coat. Allow chicken to marinate in the refrigerator overnight or up to 24 hours, mixing the meat around every so often to make such all surfaces get coated.
- TO COOK ON THE GRILL: Preheat grill to medium-low heat. Place chicken skin side down and grill. Baste and turn frequently. Cook until internal temperature of chicken reaches 165 degrees on a digital thermometer, approximately 20 minutes.
- TO COOK IN THE BROILER: Depending on the size of your broiler, you may have to do this in two batches. Adjust shelf so that it’s at least 6 inches from the broiler. Preheat broiler to high – allow to heat for at least 10 minutes.
- Place chicken skin side down on a baking sheet with sides. Place baking sheet in the oven for 15 minutes, basting once halfway through.
- Remove from broiler, flip chicken and baste. Return to the oven for another 15 minutes (again basting halfway through), until internal temperature of chicken reaches 165 degrees on a digital thermometer and skin is brown and crispy.
- Allow to rest for 5 minutes. Serve warm.
- Prep Time: 5 minutes
- Marinate time: 24 hours
- Cook Time: 20-30 minutes
- Category: Grilling