Cornell Chicken Marinade

Cornell Chicken Marinade

136
MCCLELLAND 0

"A lovely chicken marinade with oil, vinegar, poultry seasoning, egg and salt and pepper. Your chicken will love you for this baste, and so will the family."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 d 10 m servings
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.

Reviews

136
  1. 157 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

anyone from upstate NY knows that this is the best barbeque sauce! I have used it for years, and every fire department in the region uses it as a base for their marinade. The man that invented...

Most helpful critical review

I will make this again, but the recipe needs some changes. Three tablespoons of salt is way, way too much! Especially because poultry seasoning (no matter what kind you use) has salt in it any...

anyone from upstate NY knows that this is the best barbeque sauce! I have used it for years, and every fire department in the region uses it as a base for their marinade. The man that invented...

This recipe is originated from Cornell University which is 10 minutes from my home. If you cut the recipe in half you can eliminate the egg. I strongly recommending that you marinate the chick...

Like Judy (review below) I have enjoyed this ever since I could remember. My parents grew up about 20 minutes form Cornell and I spent almost every summer up there visiting my grandparents. We...

Y'all are using this wrong. It is not a marinade, it is a basting sauce. Look up the original recipe on Cornell's website. You do not expose the chicken to the sauce until you start cooking it; ...

When this recipe was invented in the 1950s by Professor Baker at Cornell University, only larger broiler chickens and stewing hens were sold. This bbq sauce was invented to be used for bbqing sm...

I've used this recipe for about 6 years now and love it. I never buy marinade again, its the best! I also add garlic powder to this recipe.

I got this recipe years ago from my ex-mother in law. what a fabulous recipe!!!! she would always make it for us when we would visit her in Catskill, NY. I remember my ex-father in law, cooki...

The smell of this chicken on the grill is the most impressive thing you may ever encounter. people i don't even know will come over to ask what i'm cooking. as for the vinegary taste the other...

I will make this again, but the recipe needs some changes. Three tablespoons of salt is way, way too much! Especially because poultry seasoning (no matter what kind you use) has salt in it any...