Cornell Chicken Marinade

I grew up in upstate New York near Ithaca. I grew up with this chicken marinade and I have been searching for anything similar and then I found it! I always loved the smell from the grill when Dad was grilling chicken with this marinade. It’s the best! Thank you

This has been our family go to chicken marinate for years.

We love this Marinade. I do cut back on the salt a little. for the 2 cups cider vinegar. I use 1/2 cup Mothers style vinega. 1 1/2 cups white vinegar. Boy does that put a nice bite in to the meat. Best Recipe for Chicken…

Wow! We loved it! After reading the debate in the reviews about whether this is a marinade or a basting sauce, I did both. I had 4 skinless boneless chicken thighs, so I halved the recipe (still used 1 egg), that gave me 2 cups. I saved 2/3 of the marinade to baste the chicken with & marinated the meat in the rest. Had plenty to almost cover the thighs while marinating & basting. My husband and I loved it, but we both love vinegar too. Give it a try!

way too salty and a bit too vinegary. i only marinated for a few hours. if we try it again, I’ll use half the salt and probably equal parts oil and vinegar.

My all-time favorite recipe for chicken halves or quarters.

Coming from a tiny NY town on the Pennsylvania border, this chicken was served at all the firmens events. My mom and others in the “Ladies Auxiliary” would start making this by the gallons and soaking the chicken halves overnight in 55 gallon food grade barrels in a rented reefer truck. The firemen would grill it over huge pits and serve it with potato salad. I make it at home (Ohio now) year around and everyone who has tried it loves it. My recipe varies slightly. I use two eggs and add a 1/2 teaspoon to red pepper flakes. The magic is in basting before you turn it and again after you turn it, only allowing it to sit for 3 or 4 minutes before basting, turning and basting again. This builds a delectable vinagary crust. Enjoy!

Lack of chicken BBQs for fundraisers is one of the things I miss about upstate NY since moving to CT. Have made this by the bucket for the local fire hall when I was younger. Used a little less salt, and a little more pepper, keeping a 2 to 1 ratio.

My grandma made this basting sauce for many church barbecues and volunteer fireman fund raisers. It is the taste of summer in Northern PA. Buckets and paint brushes and chicken cooked so slow your mouth watered for hours.

I made this, while it was decent it was not at all what I was expecting based on the number of rave reviews. I don’t even know why egg and oil are in the recipe – the flavor is basically vinegar + light seasoning from the poultry seasoning. I ended up adding honey and sesame seeds to give it more flavor when I was cooking the chicken. I would definitely not make this again.

The best roadside chicken. I’ve been making this for year’s I live close to the beach, it’s a roadside thing for as long as I can remember. The smells draw you in. The tangy smokie flavors to die for.

My husband and I have been making this for about 30 years–I once had a mimeograph, or perhaps a photocopy of a mimeograph, of the recipe. I love vinegar, and as the recipe in the original form pointed out, tomato sauces burn on the grill. This is great stuff.

I’ve made this marinade since the ’60’s. It makes chicken, pork, beef , venison absolutely delishoso. So easy to put together. I stir and poke & stab the marinated meat for 2-3 days before cooking on charcoal grill. (charcoal is the best) Make sure you take out of frig at least 30-60 minutes before grilling. That prevents meat from sticking to grill. Enjoy!

What an amazing flavor! Try it! You’ll love it!

Interesting back story…a Cornell professor created this recipe to encourage people to eat more chicken. This marinade is a taste of home…Western New York State.

My mom is from the southern tier of NY and this is our secret chicken recipe here in southern CA. We’ve been making this for 40 years and it’s amazing. Don’t modify it at all or you lose the special flavors here. It’s best with bone-in chicken over charcoal. Best. Chicken. Ever. This is NOT a marinade. You baste it as you go.

My favorite summer marinade for chicken

I’ve made this several times, now. It is de-LISH and Everyone loves it!!! I use the Poultry Seasoning recipe from Allrecipes. I halve the salt and always use “good” apple cider vinegar (any kind with The Mother, as opposed to the cheap gallon-jug stuff) as it makes All the difference!

My dad grew up in Ithaca and this was a cookout staple. Cook this chicken low and slow, it’ll have the most flavorful crispy skin and juicy meat. If you’re complaining about it being too salty, you’re using the wrong poultry seasoning. You want to use the poultry seasoning in the little yellow box, the one you’d use at Thanksgiving. It’s salt free and gives this “barbecue sauce” the best flavor.

I have been making this once a week just for me. It’s that good. I often have to stop myself from licking the marinade off my fingers having to mentally check my taste buds into remembering this is raw egg and raw chicken, not a good combo for the human digestive tract. However, if you can wait for it to cook on the chicken, suddenly a family pack of bone in thighs becomes a childhood of New York Grange and Fireman BBQs memories and a take to work lunch you can look forward too.

People are complaining it’s too salty. That’s because the original recipe called for kosher salt, not table salt. Because of the grain size, 3 tablespoons of kosher salt would be equal to 2 Tablespoons + 1 and 1/4 teaspoons.