Recipe(tried): Cornell Barbeque Sauce for Ray/NY

Hi Ray :-) This is our hands down favorite to use for barbequed chicken. It was developed by Dr. Baker in the Poultry Science department at Cornell. It is the best and so very simple! Enjoy :-)

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

1 cup oil (canola, corn, vegetable)
1 pint (2 cups) vinegar (just plain old white, cider vinegar)
3 Tbsp. salt. (Yup! 3 Tbsp.!!!)*
1 Tbsp. 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 days in refrigerator. (When we are in a hurry, we have only marinated for a brief time and it is still wonderful but we like it best when we marinate the chicken longer in the sauce in the "frig.") Discard unused sauce if you have had the raw chicken in it.

*There was some discussion awhile back (here at recipelink) regarding how to use this sauce. One person who actually had the pamphlet with the recipe said the directions are to dip the chicken in the sauce periodically as you grill it - not to marinate it. That seems a bit unsafe to me so we keep some of the sauce separate to use for brushing on the chicken as we grill it.