Saveur 100, February 2014 - The egg-based marinade in this barbecued chicken dish from upstate New York keeps the meat juicy and, used as a baste, lends the skin a lustrous caramelized sheen. This recipe first appeared in Jan/Feb 2014 SAVEUR 100 issue with the article Cornell Chicken.
Ingredients . . .
2 (2 1⁄2–3-lb.) chickens, halved (backbones discarded)
2 cups cider vinegar
1 cup vegetable oil
1 tbsp. poultry seasoning
Kosher salt and freshly ground black pepper, to taste.
Instructions . . .
Place chicken in a bowl. Purée vinegar, oil, seasoning, and egg in a blender until smooth. Pour half the marinade over chicken; toss to coat. Cover with plastic wrap; chill 2 hours. Reserve remaining marinade.
Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove the chicken from the marinade and, using paper towels, wipe excess marinade from chicken and pat dry. Grill chicken, turning as needed, and using a brush, baste often with reserved marinade, until slightly charred and cooked through, 35–40 minutes, or until an instant-read thermometer inserted into thickest part of thigh reads 165°.