cornell chicken

cornell chicken
  • 2 cups cider vinegar
  • 1 cup vegetable oil
  • 1 egg
  • 3 tablespoons salt
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half


  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).

04/11/2017
cornell chicken, recipe PT15M PT1H 5 455 calories

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