Ingredients
1-1/2 cups white vinegar3/4 cup canola oil6 tablespoons water4-1/2 teaspoons salt1-1/2 teaspoons poultry seasoning3/4 teaspoon garlic powder3/4 teaspoon pepper3 broiler/fryer chickens (3 to 4 pounds each), quartered or cut up
Preparation
In a bowl, combine the first 7 ingredients. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a large shallow dish; add chicken. Turn chicken to coat; refrigerate for 4 hours or overnight, turning once or twice.
Drain chicken, discarding marinade in bag. Grill chicken, uncovered, over medium heat for 15 minutes on each side. Baste with the reserved marinade.
Grill 10-20 minutes longer or until the juices run clear, turning and basting several times.
