My BBQ Chicken recipe: Since I really don't measure anything anymore, all are approximate. I use this to make four to 8 chicken breasts. It will also do a whole cut up chicken and then some. This is based on an old Cornell Cooperative Extension recipe.
http://allrecipes.com/Recipe/Cornell-Ch ... etail.aspx
2 cups vinegar
1 cup vegetable oil
2 eggs
3-4 tablespoons salt
lots of fresh-ground black pepper
1 tablespoon (I think I use more) poultry seasoning
1 teaspoon of sugar
1 African Devil Chile pepper (these are tiny and hot) Crushed red pepper will substitute
1 Tablespoon of crushed garlic (don't forget this Mike
Using a mixer, mix all ingrediants in a large bowl, very large, a large pot will work well. Mix, mix, mix until all frothy.
Place chicken in the mixture, push down until all submerged and refriderate overnight.
Cook on covered grill for 45 min to an hour. About every ten minutes, soak & roll parts in the marinade and place back on grill. Don't re-marinate for the final ten minutes.
You really need a covered grill, the mixture is volatile, it you only have an open grill, keep a water sprayer handy. You know it is done when the chicken is lighter and stops sizzling continually. As with everything grilled, it is best on wood charcoal.
