Ingredients
-
2 cups cider vinegar
-
1 cup vegetable oil
-
1 large egg
-
3 tablespoons salt
-
1 tablespoon poultry seasoning
-
½ teaspoon ground black pepper
-
1 (3 to 3½ pound) broiler-fryer chicken, cut in half
Directions
-
Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
-
Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
-
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
-
Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
-
Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.
Chef John
Nutrition Facts (per serving)
633 | Calories |
54g | Fat |
1g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 633 | |
% Daily Value * | |
Total Fat 54g | 69% |
Saturated Fat 10g | 48% |
Cholesterol 127mg | 42% |
Sodium 3588mg | 156% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 0g | |
Protein 33g | 65% |
Vitamin C 0mg | 0% |
Calcium 35mg | 3% |
Iron 2mg | 12% |
Potassium 287mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, All Rights Reserved