Original Cornell Chicken

This Original Cornell Chicken recipe is compliments of Dr. Robert C. Baker. This Cornell Chicken Barbecue Sauce, or State Fair Chicken as upstate New Yorkers refer to it is full of flavor and as crispy as any chicken I've ever tasted. A keeper for sure!

Course Lunch, Main Course

Cuisine American

Prep Time 3

Cook Time 20

Total Time 3 20

Servings

Calories 492kcal

Author Tom DeVincenzo

Cost 20

Equipment

Ourdoor grill

Ingredients

4 lbs chicken skin-on, bone-in or skinless, boneless ok
1 egg beaten
½ cup olive oil
1 cup apple cider vinegar can use white vinegar too
5 tsp salt
1½ tsp poultry seasoning
black pepper to taste

Instructions

Crack an egg in a large bowl. Beat with a stick blender (preferable)
Add the oil. Beat with a stick blender.
Add the remaining ingredients. Beat.
Transfer the marinade to a large plastic ziploc bag - add the chicken.
Marinate for at least 3 hours (preferably overnight).
Heat your outdoor grill to a minimum of 400 degrees and add the chicken.
Cook until the internal temperature of the chicken reads 165 degrees.

Notes

Make with your favorite sides and enjoy!

Nutrition