1 egg

1 cup cooking oil

2 cups cider vinegar

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3 Tbsp. salt

1 Tbsp. poultry seasoning

1/2 tsp. pepper

skinless chicken, about 8 to 10 pieces (Drumsticks, thighs and breasts)

Put egg and oil in blender, blend to emulsify - it will have the consistancy of mayonnaise. (Note that if there is any water at all in the blender, this will not happen.) Add vinegar, continuing to blend. Add seasonings and blend until dispersed throughout. Marinate chicken for at least three hours and up to 12. Grill as usual - may also use the marinade as a basting sauce. (Although given any concerns about bacteria - you may want to set some aside for this purpose to avoid contamination.)

A couple notes - It seems like a lot of salt to add to the mix, but it actually acts as a brining solution. You may reduce the amount of salt in the recipe, but the results may not be the same. (I've never reduced it.)

Boneless chicken may get a bit dried out. Dark meat chicken stays more moist and flavorful.

NOTES: This is a recipe for grilled chicken. My Aunt attended Cornell University in the '40s, majoring in Home Economics. One of her professors gave her this recipe for a wonderful marinade, and this has since become known as "Cornell Chicken." Please bear in mind, that while the ingredients in the marinade sound kind of odd, the resulting chicken is extremely moist, tender and flavorful. I have had many, many people tell me it is the best chicken they ever had! -- Patricia Latzke of Mount Horeb

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