Post #780468 by Or Got Rum? on Tue, Oct 10, 2017 11:12 AM

nui 'umi 'umi, That recipe looks fantastic...can't wait to try it.

Back in the early 80's, fresh out of college, my buddies and I would go to the beaches of Maryland and Delaware for fun and frivolity. With only enough $ to buy libations for us (and the ladies) we had a limited food budget (forget sleeping-that was done on the beach or in our car) we found a Chicken Shack that Roasted 1/2 birds on a huge open grill-Cornell, NY Style. ED's Chicken Shack in Dewey Beach, Delaware was the inexpensive protein bomb. I loved it so much I told my (at that time future) wife about it and we began to replicate it. After arriving at perfection we have been eating and serving it to others ever since. Being an avid cook and Restaurateur, I have never had a marinade that truly goes through like this one. Cider Vinegar-Lemon Juice-Old bay Seasoning-Cajun Seasoning-Cayenne Pepper-Italian Dressing marinated for 2 days and then grilled. We do Boneless and Bone In....we call it Chesapeake Chicken, although no seafood involved. Sadly Ed's (who later added Crabs) was destroyed buy a drunk driver http://www.delawaretoday.com/Remembering-Eds-Chicken-Crabs-a-Dewey-Beach-Staple/ and he decided not to rebuild.