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Vandiver Inn

Delmarva Barbecued Chicken

This is the Delmarva Poultry Industry, Inc.’s recipe for chicken barbecue that’s been adapted over the years from Cornell’s original mid-century version. “The original recipe included a raw egg,” says Connie Parvis, “but when food safety concerns arose with undercooked eggs, we removed the egg and found little difference in taste.” I’ve also seen recipes that use Tabasco sauce instead of cayenne, or call for pepper and even Worcestershire sauce, all which could certainly be added at the cook’s discretion.
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Servings: 12
Course: Main Course
Ingredients Method

Ingredients
  

  • 12 chicken quarters, legs or breast portions
  • 1 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp poultry seasoning
  • 1/4 tsp cayenne pepper

Method
 

  1. In a bowl, make sauce by mixing together vinegar, oil, salt, poultry seasoning, and pepper. Place chicken on prepared grill, skin side up, about 8 inches from heat. Brush sauce over chicken. Cook, turning and basting with sauce every 8 to 10 minutes, about 1 hour or until chicken is fork tender and leg moves freely when lifted and twisted.