A Central New York classic. My grandpa used to add 1/4 pound of melted butter to the recipe!
1 cup canola oil
1 pint cider vinegar
1 tablespoon salt
1 tablespoon Bell's poultry seasoning
1 teaspoon pepper
6 ounces dry vermouth
Beat the egg, then add remaining ingredients and stir until combined. Marinate chicken with the sauce in the refrigerator all day before grilling. Brush chicken with marinade every few minutes during cooking. Makes enough for 20 chicken pieces. Discard marinade after use; do not reuse.