Classic Cornell Chicken

Combine the cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until it reaches a uniform consistency.

Transfer the blended mixture into a resealable plastic bag, making sure to pack it in tightly. Add the chicken halves and coat them evenly with the marinade, ensuring that all surfaces are well-covered. Remove any excess air from the bag and seal it securely.

Place the marinated chicken in the refrigerator for at least 4 hours or overnight to allow the flavors to penetrate deeply.

Prepare the grill by preheating it over medium-high heat and lightly oiling the surface to prevent sticking.

Take the chicken out of the bag and transfer it to a paper towel-lined baking sheet, allowing any excess marinade to drip off. Pat the chicken dry with additional paper towels to remove excess moisture.

Reserve the marinade for later use.

Place the chicken, skin-side down, onto the preheated grill over direct heat and cook for 2 minutes. Flip each piece of chicken, brush it with the reserved marinade, and move it to the indirect heat section. Continue cooking, turning frequently and brushing with the marinade, until the chicken is nicely browned on both sides and the meat reaches an internal temperature of 165 degrees F (74 degrees C). Use a thermometer to check the internal temperature, especially in the thickest part of the thigh near the bone.

Once cooked to perfection, let the chicken rest for 5 to 10 minutes before slicing and serving.