Cornell Chicken (Grilled Chicken With White Barbecue Sauce)

Ingredients

• Grill heat: high
• Type of fire: two-zone indirect
• 2 chickens (3 ½ to 4 pounds each), cut into quarters
• ½ teaspoon dried rosemary
• ½ teaspoon dried marjoram
• ½ teaspoon dried thyme
• 2 teaspoons dried sage
• + 5 more ingredients
• • 1 teaspoon ground black pepper
  • 1 tablespoon Kosher salt
  • 2 cups cider vinegar
  • 1 cup vegetable oil
  • 1 egg

1 Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined. 2 Using a paring knife, cut a few small slits in skin of each piece of chicken. Transfe...

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