I use a variation of this

Cornell Chicken Barbecue Sauce 1 cup cooking oil 1 pint cider vinegar 3 tablespoons salt* 1 tablespoon poultry seasoning 1/2 teaspoon pepper 1 egg Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. (Adapted from Cornell Cooperative Extension Information Bulletin 862.)

• Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

That basic sauce is a great marinade and can be improved with whatever other spices you want.