Reviewed: May 14, 2012

I am from NW Connecticut on the NY state line, so I've had this chicken at fairs and picnics but could never get the recipe, until now. This is it! The famous vinegar based BBQ chicken! I made it for the first time for our mothers day cookout yesterday. It was a hit! I marinaded bone in chicken for about 30 hours, cut the salt to 1.5TBSP due to previous reviewer comments and the chicken was delicious. The chicken was moist, not too vinegary, and grilled to perfection. I did use fresh rosemary as well. Everyone raved about it - so now it's officially on my little Connecticut cookout circuit! In fact, I've been told it's the best chicken ever! So true, it really is.

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Reviewer:

Mr.Cookie

Reviewed: May 8, 2012

I am so glad I found this recipe! It is by far the best chicken marinade I have ever tried. I love the flavors-not overpowering, just right. This is our new favorite! Must marinate overnight.

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Reviewer:

JJuniper

Reviewed: Apr. 23, 2012

THE BEST chicken marinade EVER!!! A staple in Upstate New York, sometimes called NY State Fair chicken. This smells soooo good while grilling and tastes even better. So easy to make, really just the perfect recipe. I do recommend using bone-in chicken with skin although it still produces good boneless skinless chicken. But if you are going to indulge in skin-on chicken, go for this. The skin absorbs the marinade so nicely and crisps up on the grill so well...mmmm the flavor is heavenly!

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Choojy

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 14, 2012

I, too, grew up with this marinade in Northern NY. The local barbecue maven used this recipe at all of the local events all summer long, and there's none that can beat it. My mother did improve upon it, however, by heating it on the stove long enough for the egg to begin to cook. Whisk it occasionally, so it doesn't separate, though. It makes the sauce thicker and allows it to stick to the chicken better.

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Reviewer:

epearce201

Reviewed: Apr. 3, 2012

Way too vinegary.

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sruddach

Home Town: London, Ontario, Canada

Reviewed: Mar. 27, 2012

Great marinade! I wouldn't have thought of adding a raw egg to the mix. Backed off the poulty seasoning and added a chicken rub in it's place. I filet the chicken breasts and sauteed them in a skillet. Came out tasting great and juicy. The calculation option works pefectly for two.

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Crackerjack

Cooking Level: Intermediate

Home Town: Republic, Pennsylvania, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Mar. 27, 2012

After reading other reviews, I too decreased the salt to one tblsp. I did add paprika and garlic powder, about 1/2 tsp each, but that's a personal preference. This is an amazing marinade that I will use again and again.

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Reviewer:

Misti

Reviewed: Feb. 7, 2012

chicken with this marinade is absolutely delicious!

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Reviewer:

forever.always3

Cooking Level: Intermediate

Home Town: Groton, New York, USA

Reviewed: Oct. 4, 2011

Been eating this since I was a kid...Dad worked at Cornell. It is great! Nice and moist. Now we can have it all the time and not just at Cornell picnics!

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flutebabe

Cooking Level: Intermediate

Home Town: Newfield, New York, USA

Reviewed: Sep. 12, 2011

As others have said, this is the predominant marinade/basting sauce in NY for fire departments, churches, Elks, and anyone else who wants to make a killing with a chicken BBQ - the aroma sucks the people in and for the rest of their lives check every week to see who's having a BBQ! Dr Baker was dean of the school of agriculture at Cornell and developed this to increase sales of chicken. This marinade was not his only invention... he also created the infamous chicken nugget and (I believe) the chicken patty. The original Baker's sauce can always be found at the NY State Fair at "Baker's Chicken Coop" restaurant run by the Doc's family.

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