Garlic & Sage Tangy Grilled Chicken

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.