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EASTERN SHORE BARBECUE CHICKEN

chicken halves
basting sauce (vegetable oil, apple cider vinegar, poultry seasoning,
salt, black pepper, and hot sauce)

Grill chicken halves, turning frequently and basting with sauce at
least six times. Dab on more sauce just before removing the chicken
from the grill and again just before serving. Serve basting sauce
on the side with the chicken.


If you don't know how to make a marinade, try this:

2 chicken halves
1 cup vegetable oil
1 cup cider vinegar
2 tablespoons poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon hot sauce

Blend, taste, and add more seasonings if you like. (I would add
more pepper and hot sauce). Use 1/2 of this mixture to marinate
the chicken, 1/4 to baste while cooking, and 1/4 for a final baste
and to serve alongside the chicken. You'll want to keep this last
1/4 of the marinade apart from the rest so it doesn't get contaminated
by raw chicken juices. I can't vouch for these measurements because
when I made the chicken, I just dumped ingredients together until
it looked right to me.

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