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Cornell Chicken
You have stumbled upon the pride of Upstate New York. Cornell Chicken is not your typical sticky-sweet barbecue chicken. Invented by Dr. Robert C. Baker (a food science professor at Cornell University) in 1950, this recipe was designed to make barbecued chicken crispy, savory, and juicy enough to serve in massive quantities at state fairs.
The secret weapon here is the marinade: a unique emulsion of eggs, vinegar, and oil. The egg acts as a binder, creating a creamy sauce that clings to the chicken skin while grilling, locking in moisture and crisping up into a beautiful golden-brown crust. It’s tart, salty, and incredibly savory.
This is the ultimate backyard grilling recipe because it’s inexpensive, impossible to mess up, and feeds a crowd beautifully.
Let’s fire up the grill.
Why You’ll Love This Recipe
- The “Cornell Gold” Crust: The egg in the marinade caramelizes on the grill, giving the skin a distinct golden color and a slight crunch that vinegar alone can’t achieve.
- Juicy Meat: The high vinegar content tenderizes the meat, while the oil and egg seal in the juices, preventing dry chicken even over high heat.
- Simple Pantry Ingredients: You likely have everything you need (cider vinegar, eggs, oil, spices) right now.
- No Sugar: Unlike Kansas City or Memphis styles, this sauce has zero sugar, meaning it won’t burn black on the grill—it just gets golden and delicious.
Ingredients
Here is the authentic formula developed by Dr. Baker. This makes enough for about 4-5 lbs of chicken.
Step-by-Step Instructions
1. The Emulsion (Make the Sauce)
In a large bowl or blender, crack the egg and beat it until frothy. This is crucial—you want it aerated.
Slowly stream in the vegetable oil while whisking constantly. You are making a loose mayonnaise here.
Once creamy, whisk in the apple cider vinegar, salt, poultry seasoning, and pepper. The sauce will look milky yellow.
Reserve 1 cup of this sauce in a separate jar for basting later. Use the rest for marinating.
2. Marinate
Place your chicken pieces in a large Ziploc bag or glass dish. Pour the larger portion of the marinade over the chicken.
Seal and refrigerate for at least 4 hours, but preferably 24 hours. The vinegar needs time to penetrate the meat.
3. Set Up the Grill
Set up your grill for two-zone cooking (indirect heat). This means coals on one side and nothing on the other, or burners on one side turned off. You want a medium heat (around 350-400°F).
4. Grill and Baste
Remove chicken from the bag (discard the bag marinade). Place chicken skin-side up on the cooler (indirect) side of the grill.
Close the lid and cook for about 45-60 minutes, flipping every 10-15 minutes.
The Ritual: Every time you flip the chicken, brush it generously with the reserved basting sauce. This layering builds the crust.
5. The Sear
When the internal temperature reaches about 155°F, move the chicken over to the direct heat (hot side) of the grill.
Sear for 2-3 minutes per side to crisp up the skin. Watch closely—the fat will drip and flare up!
Cook until the internal temperature reaches 165°F (74°C).
6. Serve
Let the chicken rest for 5-10 minutes. Serve hot, perhaps with extra sauce on the side if you saved some (that hasn’t touched raw chicken!).
Tips for Success
- Whisk the Egg First: If you dump everything in at once, the oil and vinegar will separate. Treat it like salad dressing—emulsify the egg and oil first for a creamy sauce that sticks.
- Safety First: Because the sauce contains raw egg, stop basting about 10 minutes before the chicken comes off the grill. This ensures the heat kills any bacteria in the final layer of sauce.
- Don’t Rush: If you cook this over high direct heat the whole time, the skin will burn before the meat is done. Indirect heat is your friend.
- The “White” Charcoal: If using charcoal, wait until the coals are ash-white. This provides the consistent, medium heat Dr. Baker intended.
Variations & Substitutions
- Spicy Cornell: Add 1 teaspoon of red pepper flakes or cayenne to the marinade for a kick.
- Herbal Boost: Add fresh chopped sage or rosemary to the basting sauce for a fresher flavor profile.
- The “Speed” Version: If you don’t have 24 hours, you can par-boil the chicken slightly before grilling, but you lose a lot of the flavor penetration. Marinating is really key here.
What to Serve With It
- Salt Potatoes: The traditional Upstate NY pairing. Small white potatoes boiled in heavily salted water until creamy inside.
- Corn on the Cob: Grilled right alongside the chicken.
- Coleslaw: A creamy slaw cuts the acidity of the vinegar chicken perfectly.
- Baked Beans: A barbecue classic.
Storage & Reheating
- Fridge: Leftovers keep for 3-4 days.
- Reheating: Cold Cornell chicken is arguably better than hot—it’s fantastic on a salad. To reheat, wrap in foil and warm in the oven at 350°F so it doesn’t dry out.
- Freezer: You can freeze the chicken in the marinade raw. Thaw it in the fridge, and it marinates as it thaws!
Nutrition Facts
(Estimates per serving)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35g |
| Carbohydrates | 1g |
| Fat | 32g |
| Sodium | 800mg |
Diet Suitability: Keto, Paleo (check oil), Gluten-Free, Dairy-Free.
Common Mistakes to Avoid
- Using Olive Oil: It has a strong flavor that clashes with the cider vinegar, and it burns at grill temperatures. Stick to vegetable, canola, or corn oil.
- Skipping the Egg: Without the egg, you just have oil and vinegar. The egg is what creates the “crust” and binds the spices to the skin.
- Cross-Contamination: Never baste cooked chicken with the marinade from the bag that touched raw chicken. Always reserve a separate clean batch for basting.
FAQ
Q: Does it taste like eggs?
A: Not at all. The egg cooks off and disappears, leaving behind a rich texture and savory flavor. You won’t know it’s there.
Q: Can I bake this in the oven?
A: Yes. Bake at 400°F for 45-50 minutes, basting every 15 minutes. Turn the broiler on at the end to crisp the skin.
Q: Why is my skin flabby?
A: You likely cooked it at too low of a temperature or didn’t sear it at the end. The skin needs that final hit of high heat to crunch up.
Conclusion
Cornell Chicken is a piece of American culinary history that happens to be delicious. It’s tangy, salty, crispy, and incredibly moist. Once you try this method, you might never go back to red barbecue sauce again.
If you loved this regional classic, try my Chocolate Brownie Cherry Bombs with Crown Royal Twist or Garlic Bread Rolls next!
Cornell Chicken
Cornell chicken is a beloved dish originating from upstate New York that features a flavorful marinade and grilling technique developed by Dr. Robert C. Baker, a professor at Cornell University, in the 1940s. The marinade consists of vinegar, oil, egg, and spices, resulting in juicy and tangy grilled chicken that is sure to impress.
Ingredients
- 4 chicken pieces (breasts, drumsticks, or thighs)
- 1 cup vinegar
- 1 cup oil
- 2 eggs
- Spices (such as salt, pepper, paprika)
Directions
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In a bowl, combine vinegar, oil, eggs, and spices to make the marinade.
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Place the chicken pieces in a resealable plastic bag or container and pour the marinade over them. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
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Preheat the grill to medium-high heat.
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Remove the chicken from the marinade and grill for about 20-25 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is charred and cooked through.
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Serve the Cornell chicken hot and enjoy!
