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My review
Cornell Chicken
Chef John
"This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite."
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Ingredients
4 h 52 m servings 633 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
- Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
- Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
- Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Nutrition Facts
Per Serving: 633 calories; 53.5 g fat; 1.3 g carbohydrates; 32.5 g protein; 127 mg cholesterol; 3588 mg sodium. Full nutrition
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Reviews
Read all reviews 3944 Ratings
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Most helpful positive review
9/23/2012
Wonderful. Except, instead of reserving the used/contaminated marinade to periodically baste with, reserve about 3/4 cup prior to marinating the chicken. Now you have a nice fresh uncontaminated...
Most helpful critical review
7/20/2013
The chicken was very moist. It just didn't have enough "punch" for me. I really wanted to like this!!
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9/23/2012
Wonderful. Except, instead of reserving the used/contaminated marinade to periodically baste with, reserve about 3/4 cup prior to marinating the chicken. Now you have a nice fresh uncontaminated...
4/23/2012
Of all the chicken in the world, fixed in any way, this is my FAVORITE! Really, I would take Cornell chicken over any other, it's that good. We have been using this recipe for years and it doe...
4/26/2012
Used on butterflied cornish hens...marinated 3 hours...grilled...tender...juicy...delicious.
9/12/2012
I let it marinate for about 5 hours and it turned out really nice. Had really good flavor and got great color on the grill. Will make this one again for sure..
2/4/2013
I substituted the vegetable oil with olive oil. And added quality apple cider vinegar, needless to say this recipe is AWESOME!!!!!
4/16/2012
Delicious! I marinated the chickens overnight and grilled them gas grill and on a smoker. Delicious both ways!
7/20/2013
The chicken was very moist. It just didn't have enough "punch" for me. I really wanted to like this!!