Cornell Sauce Chicken Marinade Recipes

CORNELL CHICKEN

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

Cornell Chicken image

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

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

CORNELL UNIVERSITY CHICKEN BBQ MARINADE AND SAUCE

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

Cornell University Chicken BBQ Marinade and Sauce image

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.

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

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