Best Cornell Chicken Recipes

CORNELL CHICKEN MARINADE

Steps:

• 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.

CORNELL BBQ CHICKEN

Steps:

• Put all ingredients (accept chicken) into a blender and blend until smooth.
• Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.

CORNELL CHICKEN

Steps:

• Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
• 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).
• 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.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
• 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).

CORNELL CHICKEN WITH GRILLED STEAK FRIES

Steps:

• For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
• For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
• For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
• Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
• Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
• Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
• Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.

CORNELL UNIVERSITY CHICKEN BBQ MARINADE AND SAUCE

Steps:

• Wisk the egg until it's slightly beaten. Combine the egg, the oil, vinegar, salt and poultry season and wisk together until salt has desolved and all ingredients are combined well.
• The pieces of chicken can be ones of your choice. Breasts, either boneless or bone-in work well. I've also used half chickens in which case, increase your cooking time.
• Reserve some of the marinade for basting.
• Wash the chicken well. Pat dry.
• Soak chicken in the marinade in the refrigerator for at least a few hours. Even better, marinade overnight in the refrigerator.
• As an alternative to cooking or grilling the chicken from scratch, I sometimes boil the chicken for about 15 to 20 mins. and then immediately add the chicken to the marinade and refrigerate. It's seems like the marinade is absorbed into the chicken and is even more flavorful if chicken is hot when placed into the marinade. You will also not have to grill the chicken as long.
• Grill over medium heat. ** Baste with reserve sauce, frequently.
• Cook chicken until juices run clear and an instant read thermometer inserted into the meat reads 170 degrees. Enjoy--I know you will!
• **DO NOT use reuse the marinade that the chicken was soaked in.

BOB BAKER CORNELL BBQ CHICKEN

Steps:

• -combine all ingredients in a large bowl mixing well -put in chicken to marinate -go start fire in grill -when fire dies to embers/coals move charcoal to one side to cook chicken indirectly to prevent flair- ups -cook until done turning and basting every 10-15 min -skin should have a nice done brown crusty texture

CORNELL BBQ CHICKEN WITH SLIGHT CHANGES

Steps:

• in a large bowl, combine the eggs and oil. whisk until completely emulsified.
• Add the apple cider vinegar, lemon juice, and water and whisk again.
• add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.
• Cut the chickens into quarters, if the breasts are very large you can cut those in half again.
• place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.
• cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.
• to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving.

GRILLED CORNELL CHICKEN

Steps:

• In a food processor, mix the egg with the oil and other ingredients.
• Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
• Place a drip pan half full of water in the bottom of half of the grill.
• Fire up the grill.
• Oil the grate.
• Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
• Move the chicken to grill it directly for extra browning.
• The internal temperature of the chicken should be 180 degrees before serving.

CORNELL CHICKEN

Steps:

• Brine chicken halves for 3-4 hours. Sprinkle rub on chicken. Put sauce ingrediants in blender and mix, adding olive oil while blending. Cook chicken on grill on med low til it reaches 120 degrees, basting frequently. About 25 minutes. Turn and cook til 170 degrees