Peter Hodsdon

The rain in Seattle and the snow in Boston never kept us from dreaming of California, firing up the grill, and indulging in this specialty.

Marinade:

• 1 egg
• 1 C vegetable oil
• 1 pint (2 cups) white vinegar
• 3 tbsp salt
• 1 tbsp pepper
• 1 tbsp poultry seasoning

Combine marinade ingredients in blender. Mix until frothy. Cover cut up chicken pieces with marinade and chill several hours or overnight – the longer the better^! This makes enough marinade for two large chickens.

Grill tips: A hot fire is best for chicken. Given its propensity to flare up, keep a big glass of water (or a beer!) handy to douse the flames. I usually turn the chicken every five minutes with a good basting after every turn. To keep breast meat moist, grill with the bone side down most of the time. A grill full of chicken will take about 45 minutes. If you’re going to mess up the chicken, overcook it rather than undercook it!