Grilled Cornell Chicken

• 3 -4 lbs chicken quarters
• marinade and baste
• 1 large egg
• 1 cup canola oil
• 1 cup tarragon vinegar
• 1/2 cup lemon juice
• 3 tablespoons kosher salt
• 3 tablespoons dried rosemary
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 1 teaspoon fresh ground pepper

1. In a food processor, mix the egg with the oil and other ingredients.
2. Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
3. Place a drip pan half full of water in the bottom of half of the grill.
4. Fire up the grill.
5. Oil the grate.
6. Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
7. Move the chicken to grill it directly for extra browning.
8. The internal temperature of the chicken should be 180 degrees before serving.

chicken quarters, marinade, egg, canola oil, tarragon vinegar, lemon juice, kosher salt, rosemary, garlic, poultry seasoning, fresh ground pepper

Taken from www.food.com/recipe/grilled-cornell-chicken-122768 (may not work)