Best Cornell Chicken Recipe

Ingredients

• 2 cups cider vinegar
• 1 cup vegetable oil
• 1 large egg
• 3 tablespoons salt
• 1 tablespoon poultry seasoning
• 0.5 teaspoon ground black pepper
• 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Instructions

1. Blend cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.
2. Pour the marinade into a resealable plastic bag. Add the chicken halves, ensuring they are well coated. Remove any excess air, and seal the bag tightly. Marinate in the refrigerator for a minimum of 4 hours, or preferably overnight, for optimal flavor infusion.
3. Prepare your outdoor grill by preheating it to medium-high heat. Lightly oil the grill grate to prevent sticking.
4. Take the chicken halves out of the bag and place them on a baking sheet lined with paper towels. Use more paper towels to pat the chicken dry. Set the reserved marinade aside; you'll need it later.
5. Position the chicken on the preheated grill, skin-side down, directly over the heat. Grill for 2 minutes, then flip each piece. Brush generously with the reserved marinade, and move the chicken to indirect heat. Continue grilling, frequently turning and basting with marinade, until the chicken is beautifully browned and the meat is no longer pink in the center, approximately 45 minutes. When an instant-read thermometer inserted into the thickest part of the thigh, close to the bone, registers 165 degrees F (74 degrees C), the chicken is done. Allow the chicken to rest for 5 to 10 minutes before slicing and serving.

Nutrition

• Calories: 633 kcal
• Fat Content: 54 g
• Fiber Content: 0 g
• Sugar Content: 0 g
• Sodium Content: 3588 mg
• Protein Content: 33 g
• Cholesterol Content: 127 mg
• Carbohydrate Content: 1 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g