Grilled Cornell Chicken

Name: Grilled Cornell Chicken
Ingredients: 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

11 ingredients

8 steps

Ingredients

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

Directions

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.