Step 1

Whisk the egg until frothy. Whisk in the oil to emulsify. Whisk in vinegar, poultry seasoning, salt, and pepper. Set aside about ¾-1 cup of the marinade for basting later.

Step 2

Marinate chicken for at least 2 but up to 24 hours (our preference is at least 12 hours).

Step 3

When you are ready to cook, light your charcoal briquettes. We like to use a chimney lighter to get the charcoal going. Spread the lit charcoal over one side of the grill only to create direct and indirect grilling areas.

Step 4

Remove the chicken from the marinade and place the marinated chicken skin-side down on the preheated charcoal grill over direct heat (right above the area with the coals) for 2 minutes to sear until nice grill marks form.

Step 5

Turn the chicken and transfer it to the indirect heat side of the grill. Brush with the reserved marinade.

Step 6

Continue to grill the chicken over indirect heat. Turn often, brushing with the reserved marinade, for about 30 to 45 minutes until nicely browned and an instant read thermometer reads 165°F when inserted in the thigh meat near the bone.