GOLDEN GRILLED OR BROILED CHICKEN
4 to 6 servings
In a small heavy saucepan, combine egg, garlic, vinegar, onion, poultry seasoning, and salt and pepper, blending well with a wire whisk. Bring mixture to a boil over moderate heat, stirring constantly. Remove marinade from heat and allow marinade to cool.
Place chicken pieces in a deep large bowl; pour cooled marinade over chicken pieces, coating each well. Cover and refrigerate for at least 1 hour. Remove chicken pieces from marinade; reserve marinade.
Arrange chicken pieces, bone-side down, on a barbecue grill rack, about 8 to10 inches above medium coals (ash gray and glowing) or gas grill set at low to medium temperature. Brush chicken pieces with reserved marinade. Grill chicken, turning (over) each piece frequently and basting with marinade, until chicken is fork tender and done, about 25 to 35 minutes total grilling time. Or, broil chicken pieces. Arrange chicken pieces, skin-side down on a rack in a broiler pan about 7 to 9 inches from heat source; brush chicken pieces with reserved marinade. Broil about 30 minutes total broiling time or until chicken is fork tender, turning chicken pieces and basting frequently as previously directed. Sprinkle chicken pieces with salt and pepper after chicken pieces begin to brown. Be careful not to burn chicken.
May also bake chicken. Prepare chicken pieces as previously directed for grilling. Arrange chicken pieces in a 13 x 9 x 2-inch baking pan and bake in a preheated moderate oven (350 degrees F.), turning chicken pieces and basting frequently with marinade, for 35 to 45 minutes or until chicken pieces are fork tender.
To serve, arrange chicken pieces on a serving platter or individual plates and garnish with sprigs of parsley or other herbs or minced parsley.