Garlic & Sage Tangy Grilled Chicken
Garlic and Sage Tangy Grilled Chicken recipe
Yield
24 servingsPrep
20 minCook
40 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
apple cider vinegar
divided |
|
| 1 | tablespoon |
sage
|
*
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
poultry seasoning
|
*
|
| 1 | large |
eggs
|
|
| ¾ | cup |
vegetable oil
|
|
| 2 | tablespoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 6 | pounds |
whole chicken
two 3 pound birds quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
apple cider vinegar
divided |
|
| 15 | ml |
sage
|
*
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
poultry seasoning
|
*
|
| 1 | large |
eggs
|
|
| 177 | ml |
vegetable oil
|
|
| 3E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 2.7 | kg |
whole chicken
two 3 pound birds quartered |
|
Directions
For marinade, combine ½ cup of the vinegar, sage, garlic, and poultry seasoning in a small saucepan.
Bring to a boil over high heat. Cool to room temperature.
Meanwhile, beat the egg in a large bowl. Gradually whisk in the oil, salt, and pepper.
Then whisk in the remaining 1½ cups vinegar and the cooled vinegar mixture.
Add the chicken to marinade, tossing to coat. Cover and refrigerate for 3 to 4 hours.
Remove chicken from refrigerator 30 minutes before grilling.
Prepare grill for indirect heat. Place a disposable foil roasting pan in the bottom center of grill.
Arrange 20 charcoal briquettes on each of 2 opposite sides of foil pan. Ignite charcoal.
When white ash has formed, remove chicken from marinade and grill over medium-low coals about 30 to 35 minutes, turning occasionally, until juices run clear when chicken is pierced with a fork.
