Best Cornell University Chicken Bbq Marinade And Sauce Recipes

CORNELL CHICKEN

Cornell Chicken image

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.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 4h52m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups cider vinegar
1 cup vegetable oil
1 egg
3 tablespoons salt
1 tablespoon poultry seasoning
½ teaspoon ground black pepper
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

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).

Nutrition Facts : Calories 633.3 calories, Carbohydrate 1.3 g, Cholesterol 126.9 mg, Fat 53.5 g, Fiber 0.1 g, Protein 32.5 g, SaturatedFat 9.5 g, Sodium 3588.3 mg, Sugar 0.4 g

CORNELL CHICKEN MARINADE

Cornell Chicken Marinade image

A lovely chicken marinade with oil, vinegar, poultry seasoning, egg and salt and pepper. Your chicken will love you for this baste, and so will the family.

Provided by MCCLELLAND

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time P1DT10m

Yield 24

Number Of Ingredients 6

Ingredients

1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 0.3 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0 g, Protein 0 g, SaturatedFat 1.2 g, Sodium 873.1 mg, Sugar 0.1 g

CORNELL BARBECUE SAUCE

Cornell Barbecue Sauce image

Categories Sauce Marinate Raw

Yield 3 cups

Number Of Ingredients 6

Ingredients

1 egg
1 cup vegetable oil
2 cups cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon freshly ground black pepper

Steps:

In a bowl, beat the egg, and then add the oil and beat again. Add the remaining ingredients and stir.
When using the sauce for basting meat, brush on the meat every few minutes during cooking.
note
Adjust the quantity of the salt or eliminate altogether to meet individual health needs and taste preferences. Leftover sauce can be stored in a glass jar and refrigerated for several weeks. Because this sauce contains raw egg, it should only be used as a basting sauce for meats during cooking.

CORNELL UNIVERSITY CHICKEN BBQ MARINADE AND SAUCE

Cornell University Chicken BBQ Marinade and Sauce image

This recipe is believed to be developed here in the beautiful Finger Lakes Region of New York State at Cornell University which is located at the foot of Cayuga Lake. In our family we've always called it Aunt Ann's BBQ Sauce. She was the first in our family to find and use the recipe. That first time was at one of our close extended family's five or so 'reunions' every summer at Aunt Ann and Uncle Don's farm. We all still use and love Aunt Ann's BBQ Sauce. You'll love it too once you try it!

Provided by Marcia Gonyea @grammymarcia

Categories Chicken

Number Of Ingredients 6

Ingredients

1 cup(s) cooking oil
2 cup(s) cider vinegar
3 tablespoon(s) salt
3 teaspoon(s) poultry seasoning
1 - slightly beaten egg
6-8 - chicken pieces

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.