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Cornell-Style Chicken
Cornell chicken is a regional specialty grilled chicken that’s popular at central New York barbecues between the Finger Lakes and the Hudson Valley.
👥 8 Servings👤 Alexis deBoschnek📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk 1 large egg, 1½ cups apple cider vinegar, ¾ cup vegetable oil, 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, 1 Tbsp. poultry seasoning, and 1 tsp. freshly ground pepper in a large bowl to combine. Transfer ½ cup marinade to an airtight container; cover and chill. Place 5 lb. skin-on, bone-in chicken breasts and/or legs (thigh and drumstick) in remaining marinade to submerge. Cover and chill separately at least ⏱️ 4 hours and up to ⏱️ 12 hours.
large egg1½ cups apple cider vinegar1. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt1 Tbsp. poultry seasoning1 Tbsp. freshly ground pepper1 tsp. skin-on, bone-in chicken breasts and/or legs (thigh and drumstick)5 lb
2
If grilling, prepare a grill for medium-high heat. Remove chicken from marinade, letting excess drip back into bowl, and arrange, skin side down, around outer edges of grate; discard used marinade. Cover (if your grill allows) and grill chicken, basting with remaining chilled marinade every ⏱️ 10 minutes or so and turning chicken often to promote even browning, until charred, deeply aromatic, and an instant-read thermometer inserted into the thickest part of chicken registers 160° for breasts and 165° for legs, 25–⏱️ 30 minutes. Transfer chicken to a platter and let rest ⏱️ 5 minutes before serving.
3
If baking, place a rack in middle of oven; preheat to 375°. Remove chicken from marinade, letting excess drip back into bowl, and arrange, skin side up, on a rimmed baking sheet; discard used marinade. Bake chicken, basting with remaining chilled marinade every ⏱️ 15 minutes or so and turning chicken often to promote even browning, until cooked through and an instant-read thermometer inserted into the thickest part of chicken registers 160˚ for breasts and 165° for legs, 30–⏱️ 35 minutes.
4
Heat broiler, leaving chicken in oven. Broil until skin is deeply browned, 6–⏱️ 10 minutes. (Watch carefully; the chicken can go from brown to burnt very quickly.) Transfer chicken to a platter and let rest ⏱️ 5 minutes before serving.
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