Cornell Chicken

Ingredients

• 1 egg
• 1 cup vegetable oil
• 2 cups cider vinegar
• 1 tablespoon Kosher salt
• 1 teaspoon ground black pepper
• 2 teaspoons dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 2 chickens, cut into quarters
• Type of fire: two-zone indirect
• Grill heat: high

Directions

1. Put the egg in a blender and pulse it until it is fully beaten. Start the blender, then drizzle in the oil slowly so the mixture thickens into an emulsion. Add the vinegar, salt, pepper, sage, thyme, marjoram, and rosemary, and blend until the sauce is smooth and evenly mixed.
2. With a paring knife, make a few shallow cuts through the skin on each chicken piece. Put the chicken in a large resealable bag, add all of the sauce except 1 cup, seal it, and refrigerate for 3 hours, or as long as overnight.
3. Light 1 chimney full of charcoal. Once the coals are glowing and coated in gray ash, dump them onto 1 side of the charcoal grate. Put the cooking grate on, cover the grill, and heat it for 5 minutes. Scrape the grate clean and brush it with oil. Set the chicken on the cooler side of the grill with the skin facing up, then cover the grill. Cook for 30 to 45 minutes, brushing with the reserved sauce every 10 minutes, until an instant-read thermometer pushed into the thickest part of the meat reads 155 degrees in the breast and 160 degrees in the thigh.
4. Slide the chicken over the hot coals and turn it so the skin faces down. Grill until the skin is browned and crisp, about 5 minutes. Move the chicken to a platter, rest it for 10 minutes, and serve right away.