Quarter your chicken(s) if they aren’t already.  You want to have the breast pieces separate from the thighs so you can cook them differently.  Whisk the egg yolk and white together then add the oil and whisk until smooth, about 2 mins.  Add the vinegar and spices and mix well.  Poke holes in your chicken with a fork and add to the sauce in a pan or ziploc bag.  Refrigerate for several hours, up to 24.  Cook indirectly over low grill (225) or low oven (325) just until you reach about 150 internally.  Sear over the coals or under the broiler until you are just to 165 and remove immediately.  Enjoy what some say is the best chicken they have ever had.

-John 2013