Grilled Cornell Chicken
In today’s video we are making Cornell Chicken which was created by Dr. Robert Baker, PhD at Cornell University. The idea behind the Cornell Chicken recipe is to cook the chicken on a grill using high heat frequently basting with the Cornell sauce.
Cornell Chicken Ingredients
- 1 egg
- 1 tablespoon poultry seasoning (I used Sucklebusters Clucker Duster Chicken BB Rub).
- 3 tablespoons Kosher salt
- ½ teaspoon cracked black pepper
- 1 pint apple cider vinegar
- 1 cup cooking oil
- 1 chicken split in half (this recipe can be used with at least 4 chickens)
Recipe Instructions
- Whisk the egg in a bowl.
- Add in the vegetable oil and whisk again.
- Add salt, pepper, poultry seasoning and apple cider vinegar. Whisk together.
- Heat your grill to high heat (450 – 500 degrees F).
- Place the chicken on the grill and cook for 5 – 10 minutes. Turn the chicken over and baste with the sauce.
- Continuing cooking and turning the chicken every 5 – 10 minutes and basting each time.
- Cook until the internal temperature of the chicken breast is 165 degrees F. This cook took 53 minutes.
- Let rest 10 minutes and then serve.
Original Cornell Chicken Recipe
- http://yates.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
- https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf?sequence=2&isAllowed=y
For the detailed, step-by-step watch our Cornell Chicken recipe video.
