I have tweeked this recipe to suit our taste. Omit the eggs, increase the vinegar to 1 qt, veg oil to 1 pt, 1/2 c salt, 1/8 c poultry seasoning, 2T garlic powder and pepper. Warm vinegar and salt until salt is dissolved, add remaining ingredients, pour warm sauce over chicken and soak for at least 24 hours, 48 is better. The salt is what makes the sauce soak into the chicken, if you are sensitive to salt use Morton's NO Salt, it tastes the same. Slow cook on charcoal grill, gas grills will flare up more that charcoal.

Reviewed On: Jun. 26, 2007