I know, I know. Everyone has a different favorite barbeque technique to the point where fights ensue, but this is my favorite and what I grew up with. The sauce we use is popularly known as Chiavettas in the Western New York area, and many people I know buy it by the gallon and import it to wherever they have relocated to (I get it – we ship hot dogs 4000 miles. Sahlen’s are so worth it). It’s not the typical red BBQ sauce we tend to stereotypically associate with grilled meat, but it’s still damn tasty.
- 1 cup white vinger
- 1/2 cup oil
- 2 1/2 TB poultry seasoning
- 1 TB salt
- 1 t pepper
- 1 egg
I prefer to cook with chicken quarters (the skin absorbs the marinade at just the right rate that both the skin and chicken are amazing. Note: I don’t eat cooked chicken skin unless it’s with this sauce.) but you are more than welcome to cook breasts or other random parts as well. Marinate your chicken for at least 2 hours before cooking, or even overnight in the fridge.
Tip: blend the marinade in a blender or some such to keep it from separating later.
Grill for the same amount of time you would with regular chicken bits (about 30 minutes for 2 quarters) but beware that charcoal or gas grills may cause falre-ups so have a spray bottle handy. Enjoy!