Cornell Chicken

May 14, 2023May 14, 20230 1

Classic Cornell Chicken Recipe for a Delicious Dinner

by The Chefin Main

Prep

10 min

Cook

60 min

Ready In

2 hours

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

2-4

Calories

550

Sugar

Fat

42g

Cornell Chicken is a classic recipe that was developed by Dr. Robert Baker at Cornell University's College of Agriculture and Life Sciences. It's a simple and delicious recipe that is perfect for summer grilling or a casual dinner with family and friends. The marinade is made up of a combination of cider vinegar, vegetable oil, egg, and a mix of spices that come together to give the chicken a tangy and slightly sweet flavor. The recipe can easily be doubled or tripled to feed a crowd, and it pairs perfectly with a variety of sides, from grilled vegetables to potato salad.

Instructions

1.	In a large bowl, mix together the cider vinegar, vegetable oil, beaten egg, salt, poultry seasoning, and ground black pepper.
2.	Add the chicken to the marinade and turn to coat.
3.	Cover and refrigerate the chicken for at least 2 hours or overnight.
4.	Prepare a grill for indirect heat.
5.	Remove chicken from marinade and grill on indirect heat, turning occasionally until juices run clear and the chicken is cooked through, about 1 hour.
6.	Serve hot and enjoy!

PROS

Cornell Chicken is easy to prepare and it is always a hit with the family or guests.

The marinade ensures that the chicken comes out juicy and flavorful every time.

It’s a perfect dish for a summer BBQ or a casual family dinner.

CONS

The dish takes a bit of planning, as the chicken needs to marinate for at least two hours or overnight in the fridge.

HEALTH & BENEFITS

While this dish is not particularly low in calories or fat, the vinegar in the marinade can help with digestion, and the chicken provides a good source of protein.

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