Cornell Chicken

Monica Caffrey Johnson 0

Dr. Baker's moist, flavorful Cornell Chicken remains a favorite after more than fifty years.

Modified from: Cornell Chicken

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Ingredients

4 h 52 m servings
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Original recipe yields 6 servings

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Directions

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  1. Place the cider vinegar, juice, 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 , 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 from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels.
  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 and move to indirect heat.
  6. Grill 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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