This specific recipe is for Cornell Chicken, which I learned from a little Google research, was developed by a professor (Dr. Baker, ironically) at Cornell University and left to the school. It seems to be popular at church potlucks and family reunions, and involves a simple but tasty marinade.
I was a little skeptical of the vinegar, but was pleasantly surprised. It isn't nearly as tangy as I expected it to be, and the vinegar helps to make the meat extra moist and tender. This recipe is super simple and was definitely a hit, even with the king of BBQ himself. And, it was my first time getting super intimate with a whole chicken. But worth every gory finger-plunge!
Cornell BBQ Chicken
2 whole chickens, cut into sections
2 cups apple cider vinegar
1 cup vegetable oil
1 egg, whisked
3 tbsp salt
1 tsp black pepper
1 tbsp poultry seasoning
Whisk sauce together until well combined and pour 1/2 of the mixture into a large plastic bag with chicken. Seal and shake gently to coat chicken. Refrigerate at least 2 hours.
Remove chicken from the bag and place on a charcoal grill. Baste chicken with remaining sauce every 10 minutes, cooking until chicken is no longer raw.