Original Cornell Chicken Recipes

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).

Steps:

• Put all ingredients (accept chicken) into a blender and blend until smooth.
• Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.

Steps:

• In a food processor, mix the egg with the oil and other ingredients.
• Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
• Place a drip pan half full of water in the bottom of half of the grill.
• Fire up the grill.
• Oil the grate.
• Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
• Move the chicken to grill it directly for extra browning.
• The internal temperature of the chicken should be 180 degrees before serving.

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.