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2 cups cider vinegar
1 cup vegetable oil
2½ tsp. paprika
1 tsp. dried rosemary
1 tsp. dried thyme
½ tsp. dried sage
¼ tsp. dried marjoram
½ tsp. freshly grated nutmeg
2 (2½-3 lb.) chickens, cut in half, backbone discarded
Kosher salt and freshly ground black pepper, to taste
1 Puree vinegar, oil, paprika, rosemary, thyme, sage, marjoram, nutmeg and egg in blender until smooth. Place the chicken halves in a large bowl, season generously with salt and pepper and pour in half of the sauce. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2 hours
Grill at 375 - 400 direct until IT 165. You can baste with remaining sauce every 10 minutes or so.
Turned out great.