Cornell Chicken

Cornell Chicken

27
Chef John 22215

"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

4 h 52 m servings 633 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 53.5 g
  • 82%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 3588 mg
  • 144%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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).

Reviews

27
  1. 30 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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 doe...

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..

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

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

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

perfect! moist, delicious grilled chicken. enough said.

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.