Cooked mushrooms pair perfectly with this dish for thinly sliced strip steak that has been pan-fried and seasoned with dry mustard. Simply add them to the pan in the waning moments of cooking.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 4 hrs 5 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 6 |
Ingredients
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 large 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
Instructions
- Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
- Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.
- Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely 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 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.
Nutrition Facts
| Calories | 633 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 10 g |
| Sodium | 3588 mg |
| Sugars | 0 g |
| Fat | 54 g |
| Unsaturated Fat | 0 g |
Reviews
I made this two days after making “Barbecued Butter Chicken”. I smoked it at 325 and used white pepper instead of black. So delicious. We’ll be making this again too. Thanks Chef John.
love the taste of the marinade, its amazing..
This is my absolute favorite marinade for chicken. It reminds me of my childhood as my Mom is from the Ithaca area.
My family LOVES Cornell chicken, BUT recipe handed down to me calls for white pepper . Been using it for over 50 years
The absolute best way to grill chicken , should be cooked over charcoal
My family has enjoyed this recipe for as long as I can remember. It surprises me that nobody has tried it. It’s always a big hit the first time but the second time someone has it is even better because they know what’s coming…
Didn’t change a thing! It turned out great and was enjoyed by all!!!
I love this recipe! Make it often. I do tweak it a little. Half the salt is fine for me. 3 tablespoons is too muck for my taste. I add a half teaspoon of both garlic and onion powder. Also I add a few shakes or cyanine pepper. I find cooking to 165 is perfect rather than 180. I Spatchcock the whole bird and it comes out super moist and makes a great presentation.
I’ve used this recipe for years. I now cook it in the sous vide so it is fully cooked, then grill it to crisp the skin. When I bring my chicken home from the store, I freeze the chicken raw with the marinade. Throw the frozen chicken in the sous vide before work, then finish it on the grill at dinner time. So easy. Tastes just like marinated overnight.
I love this recipe! I have been doing it since I was a little girl … since I did grow up in Ithaca NY, and my family mostly went to go to Cornell and/or taught there… so it’s been in the family from day one and it never fails! Enjoy, we do!
I’ve been making this recipe for over 50 years. Good every time. Not necessary to use a blender, just put ingredients in a jar and shake well. Once less tool to clean!
I grew up on this recipe but never knew it was called Cornell Chicken. In the 1950s my mother took a cooking class at Cornell Extension college and would make this ever summer on our old rotisserie charcoal bbq. It would take hours over the charcoal bbq rotisserie and we would hear that motor wiring and smell that chicken cooking. She would got out and baste every 20 minutes for 2 hours. It was summer heaven. So glad this recipe is posted and I can now use the convection oven instead!
Loved it. My favorite grilled chicken
I was prepared to not like this at all, but it’s wonderful. My husband isn’t that fond of chicken, but we had this last night and he’s still talking about how good it was. Thanks so much for sharing the recipe.
Excellent recipe! I prepared this using Split Chicken cuts (leg w/ attached thigh) and cooked using the Sous Vide water bath method at 158 Deg F for 3.5 hours. Finish on a charcoal or pellet grill to a barbeque glaze.
I baked mine in the oven for an hour on a broiler pan. It’s not as pungent as the flavors I remember from living upstate, but this is at least a great start. I will try it on the grill and see if that or a longer marinade time make a difference.
Absolutely fantastic recipe. I made it twice before rating. The second time I decided to turn the chicken then baste every 5 minutes (instead of what it reads in the recipe). I can comfortably say I will make this once a month.
Very good recipe. I wanted to use it for and open pit cookout and used the mop baster to apply the sauce. This worked very well even though I didn’t marinate the chickens first.
We use this recipe weekly to have grilled chicken at the ready for salads and sandwiches. It’s excellent! We often use breasts and not whole chicken. We once left it marinating for two days and it was still great.
Cornell chicken tastes like summer – it’s been a long time favorite recipe. We usually use bone-in thighs but have used leg quarters too.
As a kid growing up in NY, Cornell chicken is my most favorite grilled chicken.