If you also marinate the bird as normal, there's no reason it shouldn't work.
This is what Cornell chicken is, for those who don't know. It's very popular in western and upstate New York as well as northern Pennsylvania.
The Cornell recipe:
Prof. Robert C. Baker, nicknamed "Edison of the poultry industry," invented his now famous "Cornell Chicken Barbeque Sauce" nearly 60 years ago. He also opened a barbequed chicken stand at the New York State Fair.
Ingredients:
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg
Instructions:
Beat the egg, then add oil and beat again. Add other ingredients, then stir. The recipe can be varied to suit individual tastes. Makes enough for 10 chicken halves. Leftover sauce can be stored in a glass jar and kept in a refrigerator for several weeks.
Baker suggests that to cook chicken broilers, you need a hot, non-flaming fire. Broilers should be placed over the cooking fire after the flames are gone. Use this barbecue sauce as a basting material, he suggests. During cooking, the sauce should be brushed on the chicken every few minutes.
http://cornellsun.com/node/17066
~Martin
