Eastern Shore Barbecue Chicken

Grill chicken halves, turning frequently and basting with sauce at least six times. Dab on more sauce just before removing the chicken from the grill and again just before serving. Serve basting sauce on the side with the chicken. If you don't know how to make a marinade, try this: 2 chicken halves 1 cup vegetable oil 1 cup cider vinegar 2 tablespoons poultry seasoning 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon hot sauce Blend, taste, and add more seasonings if you like. (I would add more pepper and hot sauce). Use 1/2 of this mixture to marinate the chicken, 1/4 to baste while cooking, and 1/4 for a final baste and to serve alongside the chicken. You'll want to keep this last 1/4 of the marinade apart from the rest so it doesn't get contaminated by raw chicken juices. I can't vouch for these measurements because when I made the chicken, I just dumped ingredients together until it looked right to me.