- Whisk egg, oil, vinegar, salt, spice rub and pepper in a large bowl until well incorporated and slightly frothy.
- Add chicken to marinade, ensuring all pieces are covered. Cover bowl and refrigerate for at least 3-4 hours, preferably overnight.
- When ready to prepare, remove from refrigerator to bring to room temperature and preheat grill.
- Remove chicken and discard any excess marinade. Grill chicken until internal temperature reaches 160°F, flipping often to prevent it from burning. Serve hot.