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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 47 minutes, Preparation Time - 5 minutes

• Source

  All Recipes

| 1. Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth. | 2. Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight). | 3. Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture. | 4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. | 5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat. | 6. Grill, brushing with glaze and turning often, until well-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 180 degrees F (82 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cider vinegar	2	cups		100.38	4.4454	0.0	0.0
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
egg	1			71.5	0.36	6.28	4.755
salt	3	tablespoons		-	-	-	-
poultry seasoning	1	tablespoon		13.508	2.886	0.42200000000000004	0.3313
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
broiler fryer chicken	1		cut	965.6022	0.5893	83.0962	67.2295

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.