Cornell Chicken Recipe - Allrecipes.com
Cornell Chicken Recipe
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Cornell Grilled Chicken
See how to make Dr. Baker’s famous Cornell chicken. See more
  • READY IN ABOUT 5 hrs

Cornell Chicken

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    47 mins
  • READY IN

    4 hrs 52 mins

Directions

  1. Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
  2. 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).
  3. 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.
  4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
  6. 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).
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Reviews More Reviews

Most Helpful Positive Review
Apr 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 does not disappoint. Although I grill out year-round, this recipe is the epitome of delicious summer grilling. Pair it up with some zuchini and peppers grilled with olive oil and you have the best summer grilled meal ever!

 
Most Helpful Critical Review
Jul 20, 2013

The chicken was very moist. It just didn't have enough "punch" for me. I really wanted to like this!!

 
Sep 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 sauce to baste with.

 
Apr 26, 2012

Used on butterflied cornish hens...marinated 3 hours...grilled...tender...juicy...delicious.

 
Sep 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..

 
Apr 16, 2012

Delicious! I marinated the chickens overnight and grilled them gas grill and on a smoker. Delicious both ways!

 
May 13, 2012

perfect! moist, delicious grilled chicken. enough said.

 
Feb 04, 2013

I substituted the vegetable oil with olive oil. And added quality apple cider vinegar, needless to say this recipe is AWESOME!!!!!

 

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Nutrition

  • Calories
  • 633 kcal
  • 32%
  • Carbohydrates
  • 1.3 g
  • < 1%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 53.5 g
  • 82%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 3588 mg
  • 144%

* Percent Daily Values are based on a 2,000 calorie diet.

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