Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).


  1. In a food processor, mix the egg with the oil and other ingredients.
  2. Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
  3. Place a drip pan half full of water in the bottom of half of the grill.
  4. Fire up the grill.
  5. Oil the grate.
  6. Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
  7. Move the chicken to grill it directly for extra browning.
  8. The internal temperature of the chicken should be 180 degrees before serving.
Most Helpful

excellent. been having this since i was a child. it is best if you use chicken quarters and use a meat injector with the sauce before marinating. cook low and slow over charcoal. if you have a gas grill, its best to prebake it on 350 for 30-40 min before grilling. never use white meat, it doesnt come out well.

BMWtech777ncEMT October 05, 2011

i have been using this recipe for almost 50 years. it's the only way to bbq chicken as far as my family is concerned and all 3 of my children use it. i usually marinate the chicken for 2-3 days in a big tupperware container. the longer it sits the more flavor. i use the original recipe but will try this one some time this summer. sounds yummy. thanks.

Chef grannybarb March 30, 2010

This is my all time favorite barbecue sauce for chicken. My recipe calls for 2 cups cider vinegar and uses only 1 T poultry seasoning and 1/2 tsp pepper, and no lemon juice.

Barb in WNY February 07, 2009