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In a large bowl or blender, crack the egg and beat it until frothy. Slowly stream in the vegetable oil while whisking constantly. Once creamy, whisk in the apple cider vinegar, salt, poultry seasoning, and pepper. Reserve 1 cup of this sauce in a separate jar for basting later. Use the rest for marinating.
Place your chicken pieces in a large Ziploc bag or glass dish. Pour the larger portion of the marinade over the chicken. Seal and refrigerate for at least 4 hours, preferably 24 hours.
Set up your grill for two-zone cooking (indirect heat). This means coals on one side and nothing on the other, or burners on one side turned off. You want a medium heat (around 350-400°F).
Remove chicken from the bag (discard the bag marinade). Place chicken skin-side up on the cooler (indirect) side of the grill. Close the lid and cook for about 45-60 minutes, flipping every 10-15 minutes. Brush it generously with the reserved basting sauce every time you flip the chicken.
When the internal temperature reaches about 155°F, move the chicken over to the direct heat (hot side) of the grill. Sear for 2-3 minutes per side to crisp up the skin. Cook until the internal temperature reaches 165°F.
Let the chicken rest for 5-10 minutes. Serve hot, perhaps with extra sauce on the side.