This BBQ chicken takes your mouth to the South.
Cut the whole chicken into eight pieces; legs, thighs, breasts, and wings keeping the bones in. Trim any extra fat or skin and season with salt and pepper.
In a medium bowl, mix together the vegetable oil, cider vinegar, lemon juice, egg, dry mustard, garlic powder, poultry seasoning, and paprika.
Heat a lightly greased grill or grill pan to medium high heat. Baste chicken with vinegar mop and place on the hot grill. Grill chicken for 30 to 45 minutes, turning frequently and basting with the vinegar mop after every turn. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Remove the chicken from the grill and let it rest for 5 to 10 minutes before serving. Serve with your favorite potato salad or baked beans.