"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." — Chef John
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ground black pepper
1 (3 to 3 1/2 pound)
broiler-fryer chicken, cut in half
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!
The chicken was very moist. It just didn't have enough "punch" for me. I really wanted to like this!!
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.
Used on butterflied cornish hens...marinated 3 hours...grilled...tender...juicy...delicious.
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..
Delicious! I marinated the chickens overnight and grilled them gas grill and on a smoker. Delicious both ways!
I have eaten this Chicken since I was a girl. It is good an all cuts fo chicken and you can even marinate with it. I LOVE this chicken.
perfect! moist, delicious grilled chicken. enough said.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 481
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