If you are from Upstate NY you will probably be familiar with this recipe. On any given summer Sunday growing up, my dad would make Chicken Barbecue on his Weber Kettle Charcoal Grill. You would also see signs for Chicken Barbecues throughout the countryside and villages and most likely they would use this recipe. It is seriously the BEST. I know Upstate NY isn’t really known for Barbecue but trust me on this one. Did we steer you wrong with Buffalo Chicken Wings??? No, we did not.
It is such an easy marinade but there are a few things that make it unique. The egg might seem unusual, but it helps to thicken the marinade so it coats the chicken really well and it helps the skin get nice and crispy. Are you a skin person? I am and it is probably from eating this chicken growing up. There is also a decent amount of salt in this recipe and that helps to keep the chicken super moist and flavorful throughout. Finally, you must use the McCormick Poultry seasoning. I’m not sure if the original Chicken Barbecue recipe calls for McCormick, but I have tried other poultry seasonings and some of them are not the same.
So if you are up for a super flavorful chicken barbecue you MUST try this recipe. One thing I really suggest is starting to marinate the chicken the night before. At a minimum do it first thing in the morning for an evening dinner. You will also want to use the bone in, skin on chicken. Boneless skinless just doesn’t turn out the same.
If you have had this chicken before let me know what you think. OR, you try it out for the first time, let me know how it turns out!
Here are some more fun summer grilling recipes from PITP!
If you are interested the Dutch Oven I use to marinate my chicken you can find it here. I love, love, love my dutch oven!
- 1 egg
- 1 cup vegetable oil
- 2 cups cider vinegar
- 3 tablespoons salt
- 1 tablespoon poultry seasoning
- 1 teaspoon ground black pepper
- 1 Whole cut up chicken
- Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for at least 6 hours. It is ideal to marinate 12-24 hours though.
- Place chicken on the grill over medium high heat and baste with sauce every 10 minutes or so. Grill until chicken is cooked all the way through. This usually takes about 30 - 45 minutes depending on how large the bird is.