Cornell Chicken

Place the cider vinegar oil egg salt poultry seasoning and black pepper in a blender. Cover and puree until smooth.

Pour blended mixture into a resealable plastic bag. Add the chicken halves coat with the marinade squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).

Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Grill chicken skin-side down on the preheated grill for 2 minutes. Turn each piece brush with marinade mixture and move to indirect heat.

Grill brushing with glaze and turning often until well-browned and meat is no longer pink in the center about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 180 degrees F (82 degrees C).