According to Robert Baker, “Barbecue broilers without sauce are like bread without butter. The barbecue sauce is a basting material. Brush it on the broiler halves every few minutes during cooking.”
In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid which kills any bacterial that might be present in the eggs. If you are still worried, use pasteurized eggs.
In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
When ready to grill, preheat barbecue grill (spray grill with vegetable-oil cooking spray before heating).
Place the marinated chicken over indirect heat on the grill (to the side of the grill).
Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
You want to slow roast the chicken on your gill. Baste the chicken every 5 or 10 minutes with the Barbecue Sauce.
Discard any barbecue sauce that was used to baste the chicken. Do not serve any leftover basting sauce as it will have been contaminated with raw chicken during the marinating process with repeated basting. Remove from grill, transfer onto a serving plate and enjoy!
Makes about 1 1/2 cups sauce. Yield: Enough for 5 pounds of chicken.
* Adjust the quantity of salt to meet individual health needs and taste. I use less salt than called for in the recipe. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.
Cornell Chicken Barbecue Sauce Recipe: https://whatscookingamerica.net/poultry/cornellchickenbarbecue.htm