About the author : Morgan Griffith

As you may imagine, we eat a lot of chicken. It’s hard not to when you have a freezer full of the best tasting chicken around! Our preferred culinary technique is the Crockpot. Throw the meat in and enjoy when time permits!

We found a new chicken recipe, however, that blows the socks off our crockpot chicken. We hope you enjoy! Bon Appétit!



1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt*
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.

* Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

Place 1 whole chicken into a bag and smother with the marinade. Place the bag in the fridge for 3 days.


Halve the chicken and place on the grill. Turn the halves every five to ten minutes, depending on the heat from the fire. We have cooked the halves over a flame of Black Locust logs and greatly enjoyed the added flavors!

Baste the chicken at each turning. The basting should be light at first and heavy near the end of the cooking period.

Test the chicken to see whether it is done by pulling the wing away from the body and using a meat thermometer. If the meat in this area splits easily and the meat thermometer reads at least 165°F in the breast and thigh, the chicken is done

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