Name: Cornell Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 305 min
Yield: 6
Ingredients: 2 cups cider vinegar; 1 cup vegetable oil; 1 large egg; 3 tablespoons salt; 1 tablespoon poultry seasoning; 0.5 teaspoon ground black pepper; 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Cook Time: 50 minutes

Ingredients:

2 cups cider vinegar
1 cup vegetable oil
1 large egg
3 tablespoons salt
1 tablespoon poultry seasoning
teaspoon ground black pepper
1 (3 to 3 pound) broiler-fryer chicken, cut in half

Directions:

In a blender, pure cider vinegar, vegetable oil, egg, salt, poultry seasoning, and black pepper until smooth.
Transfer the marinade into a resealable plastic bag.
Add the chicken halves to the bag, ensuring they are fully coated with the marinade. Squeeze out excess air and seal the bag. Refrigerate for at least 4 hours or overnight to marinate.
Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
Remove the chicken halves from the bag and place them onto a paper towel-lined baking sheet. Pat the chicken dry with additional paper towels. Set the marinade aside for later use.
Place the chicken, skin-side down, on the preheated grill over direct heat. Grill for 2 minutes.
After 2 minutes, turn each piece of chicken, brush with reserved marinade, and move the pieces to indirect heat.
Continue grilling the chicken, turning frequently and brushing with the marinade, for about 45 minutes, or until the chicken is golden brown and the meat is no longer pink at the center.
To ensure the chicken is fully cooked, insert an instant-read thermometer into the thickest part of the thigh near the bone. The temperature should read 165F (74C).
Once cooked, remove the chicken from the grill and let it rest for 5 to 10 minutes before slicing.

Nutrition Facts (per serving):

Calories: 633
Total Fat: 54g (69% Daily Value)
Saturated Fat: 10g (48% Daily Value)
Cholesterol: 127mg (42% Daily Value)
Sodium: 3588mg (156% Daily Value)
Total Carbohydrate: 1g (0% Daily Value)
Dietary Fiber: 0g (0% Daily Value)
Total Sugars: 0g
Protein: 33g (65% Daily Value)
Vitamin C: 0mg (0% Daily Value)
Calcium: 35mg (3% Daily Value)
Iron: 2mg (12% Daily Value)
Potassium: 287mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Comments

Nicole King

11/01/2023 04:42:42 PM

Fantastic! Instead of saving the marinade that was already used, reserve about 3/4 cup before marinating the chicken. This way, you'll have a delicious fresh sauce to baste with.

Amy Wilson

09/07/2024 09:12:52 PM

Fantastic recipe! I made it with Split Chicken cuts (leg with attached thigh) and cooked it using the Sous Vide water bath technique at 158 degrees Fahrenheit for 3.5 hours. Then, I finished it on a charcoal or pellet grill with a delicious barbecue glaze.

Paul Torres

06/13/2024 05:25:11 AM

I made this recipe a couple of weeks ago with 3.5 lbs of chicken thighs. I decided to use only 1 cup of apple cider vinegar and reduced the salt to 1 tbsp. After vacuum sealing the ingredients for 24 hours, I followed the cooking instructions. The result was absolutely amazing!

Margaret Green

05/04/2024 01:59:24 PM

I was initially put off by the unpleasant smell of the marinade, but decided to use it anyway, setting aside some for basting later. I only included 2 tablespoons of salt as my poultry seasoning already contained salt. Upon the first taste, I questioned why this chicken had such great reviews, but as I continued eating, it grew on me. Grilling it over charcoal resulted in crispy skin and juicy meat! To my surprise, the flavor ended up being quite enjoyable.

Larry Lopez

09/26/2023 04:50:08 AM

I find that using combo packages from Walmart, which include 4 legs, 4 thighs, and 4 wings, works better for me than whole chickens. Each package weighs around 5.5 lbs, and I've found that a half recipe of marinade is just the right amount for one package. The marinade has a predominant vinegar flavor, but the combination of all the different flavors is what makes it truly special. Poultry seasoning is a crucial ingredient that shouldn't be skipped. I highly recommend marinating the chicken for a long time - the flavor is much more intense with an overnight marinade. Overall, this grilled chicken recipe is pretty amazing and one of the best I've ever tried.

Christine Nguyen

02/16/2025 10:58:54 AM

Review: The grilled chicken was very enjoyable, although not the absolute best I've ever had. I marinated it for only a day instead of overnight, as recommended due to its basting sauce nature. In retrospect, I believe marinating it longer would have been beneficial. Since I was preparing it for children, I adjusted the cider vinegar and apple juice ratio to 1 1/2 cups and 1/2 cup respectively. I first grilled the chicken indirectly and then crisped it up over direct flames towards the end. Additionally, I used an immersion baster multiple times after heating and thickening the marinade on the stove, resulting in a clean grilling process. I would definitely make this dish again.

Nancy Campbell

06/01/2024 10:18:45 AM

I grew up enjoying this chicken in western NY and it remains my top choice for grilled chicken. A tip: cook the extra marinade to avoid any cross contamination. We know the chicken is ready when the leg bone can be easily twisted, then we keep it warm in a cooler. Adding more marinade for a tangy kick is a must before storing it in the cooler.