Reviewer KelliCooks has the right info. Make this recipe just as it stands, but use large pieces of chicken. I make this recipe regularly and it is enough marinade for two whole chickens. Here is my method (traditional in upstate NY): split two chickens in half lengthwise (so each piece has a half breast, a wing, thigh and leg). Mix up the marinade (you can use a blender or just whisk in a large bowl starting with the egg then whisking in the oil and then adding the vinegar and spices). Before placing the chicken in the marinade, set aside 1/2 to 3/4 cup of marinade in a small container and refrigerate. Then marinate the four chicken halves at least 12 and up to 24 hours. Drain the chicken halves and then grill until done, brushing regularly with the reserved marinade. If half chickens are too large of a portion size for your group, cut the halves up AFTER grilling. You can often find split chicken halves in the grocery store but splitting them yourself is not hard and you can really make this an inexpensive recipe by doing that as whole chickens are often found as cheap as 99 cents a pound. By the way, KelliCooks may be right that serving this chicken with salt potatoes is traditional, but to me that is salt overkill as the chicken itself has a salty flavor. I serve it with potato salad or macaroni salad.
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