Hi Janie:-) This is our absolute favorite sauce for barbequed chicken:-)!!!! (Bar none) I believe that the school of Home Ec (Now called something else???... Whatever) at Cornell Univerity developed this recipe.

Cornell Barbeque Sauce for Chicken
Enough for 2 chickens, cut into quarters or pieces

1 c. oil (canola, corn, vegetable)
1 pt. (2 c.) vinegar (just plain old white, cider vinegar)
3 Tbl. salt. (Yup! 3 Tbl.!!!)
1 Tbl. Poultry Seasoning
1 tsp. black pepper
1 egg

Mix all ingredients. Pour over cut up chicken pieces, with skin. Marinate overnight or up to 2 - 3 days in refrigerator. (When we are in a hurry, we have only marinated for a brief time but it is really best and wonderful if you marinate it longer in the "frig.")