PegsRecipes

1 1/2 cups white vinegar

3/4 cup oil

6 tablespoons water

4 1/2 teaspoons salt

1 teaspoon poultry seasoning

1/4 teaspoon garlic powder, optional

3/4 teaspoon black pepper

3 fryer chickens (3-4 pounds each) quartered or cut up

Combine all ingredients except chicken. Remove 1 cup for basting, cover & refrigerate. Pour remaining marinade into 1 gallon zip lock bag, add chicken. Seal bag & turn to coat. Refrigerate 4 hours or overnight, turning once or twice.

Drain & discard marinade. Grill chicken uncovered over medium heat for 30 minutes, turning once. Baste with the reserved marinade. Grill 15-20 minutes longer or until the juices run clear, turning & basting several times.