Southern Barbecued Chicken

• 2 cups cider vinegar
• 1 cup canola oil
• 1 large egg, lightly beaten
• 2 tablespoons hot pepper sauce
• 1 tablespoon garlic powder
• 1 tablespoon poultry seasoning
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 broiler/fryer chicken (3 to 4 pounds), cut up

1. In a large saucepan, combine the first eight ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes, stirring often. Cool.
2. Pour 1-2/3 cups marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from chicken. Place skin side down over pan. Grill, covered, over indirect medium heat for 20-25 minutes on each side or until juices run clear, basting occasionally with reserved marinade.

cider vinegar, canola oil, egg, hot pepper, garlic, poultry seasoning, salt, pepper, chicken

Taken from www.tasteofhome.com/recipes/southern-barbecued-chicken/ (may not work)