For marinade, combine 1/2 cup of the vinegar, sage, garlic, and poultry
seasoning in a small saucepan. Bring to a boil over high heat. Cool to room
temperature.
Meanwhile, beat the egg in a large bowl. Gradually whisk in the oil, salt,
and pepper. Then whisk in the remaining 1 1/2 cups vinegar and the cooled
vinegar mixture.
Add the chicken to marinade, tossing to coat. Cover and refrigerate for 3 to
4 hours.
Remove chicken from refrigerator 30 minutes before grilling.
Prepare grill for indirect heat. Place a disposable foil roasting pan in the
bottom center of grill. Arrange 20 charcoal briquettes on each of 2 opposite
sides of foil pan. Ignite charcoal.
When white ash has formed, remove chicken from marinade and grill over
medium-low coals about 30-35 minutes, turning occasionally, until juices run
clear when chicken is pierced with a fork. Makes 8 servings.
