Cornell Bbq Chicken With Slight Changes - cooking recipe

Ingredients

2 whole chickens, cut up into 4 to 6 pieces each
2 large whole eggs
2 cups olive oil or 2 cups canola oil
3 cups apple cider vinegar
1 cup lemon juice
6 tablespoons kosher salt or 6 tablespoons season salt
2 tablespoons poultry seasoning
2 teaspoons black pepper
2 tablespoons italian seasoning
2 tablespoons granulated garlic or 2 tablespoons garlic powder
1 cup water

Preparation

in a large bowl, combine the eggs and oil. whisk until completely emulsified.
Add the apple cider vinegar, lemon juice, and water and whisk again.
add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.
Cut the chickens into quarters, if the breasts are very large you can cut those in half again.
place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.
cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.
to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving.