This is the tasty “barbecue” chicken served at church socials throughout the Northeast U.S. The Cornell chicken recipe makes enough to marinade and grill two whole chickens; if making just one chicken (or equivalent in pieces) you can refrigerate the leftover marinade (before it comes into contact with the chicken) for a couple of weeks.
½ c cooking oil
1 c cider vinegar
2 T Kosher salt*
1 ½ t poultry seasoning
¼ t white pepper
2 chickens, cut into serving pieces
Method: Beat egg, add other marinade ingredients, beat again to thoroughly emulsify. Pour over chicken pieces, toss to mix, and marinate at least 1 hour but no more than 2 hours, stirring occasionally. Cook on a medium grill until nicely browned and well done, about 45 minutes.
*This is a lot of salt, but it tastes right in the finished dish. Feel free to cut back to 1 T and add more at the table.