4 (3 to 5 lb.) whole chickens, cut in half -OR-
8 split chicken breasts (bone-in)

MARINADE:

5 cups oil (vegetable, EVOO, etc.)
2 cups cider vinegar
3 tbsp. poultry seasoning (McCormick)
1 tbsp. Accent (MSG; optional)
1 tbsp. salt
1 tbsp. black pepper
1 tbsp. lemon juice
3 eggs

Mix marinade ingredients in a large Tupperware type bowl with lid. Place chicken (either cut in half or just split breasts) into mixture until submerged. Let marinate in refrigerator for at least 24 hours. I prefer 48 hours for extra flavor through the chicken.

Then cook on your grill or a smoker. Use hickory chips for extra flavor on your grill...

Cook chicken until golden brown and juices run clear.

Submitted by: Mark Jackson