Cornell Chicken (my way)

2 Cups Cider VinegarCornell Chicken
1 Cup Vegetable Oil
4 Tbs Salt
1 egg
1 tsp black pepper
1 Tbs each chopped fresh Sage, Thyme, and rosemary
6 Chicken Thighs, bone and skin on, with legs attached

yummm....frothy marinade!The night before you plan on cooking the chicken, combine the Vinegar, Oil, Salt, pepper, Egg, and spices.  (It will look frothy.  In fact mine looked so frothy I was worried that there was still soap in the bowl.  I tasted it; no soap!)  Add the chicken and marinate for 24 hours, so more, no less.

The next day, preheat the grill.  If you are using charcoal, build the fire and then allow it to die down.  Grill chicken with the cover on the grill.  Flip and baste every FIVE minutes, until the chicken is done.  For dark meat, it will cook for about 30 minutes.  Allow the chicken to rest for at least 5 minutes, and enjoy!

Recipe notes:  The original recipe calls for 3 Tbs salt and 1 Tbs poultry spice.  I like mine slightly saltier, but for the first time trying this recipe, I recommend using 3 Tbs salt.  I prefer the taste of fresh spice, but you can used dried spice if you don't have any on hand.  You can of course use white meat.  I just prefer the taste of dark meat and it stands up better to the heat of the grill.  It's really important to marinate the chicken for 24 hours.  If you don't it will still taste good, but not as good as if you marinate it for the full period.