Monday, May 31, 2010

Cornell Chicken Marinade

It is getting hot outside here in Atlanta. Time to start using the grill to keep the kitchen from getting too hot. This is a wonderful summertime treat is made using Cornell University Professor Robert C. Baker's recipe for grilled chicken which was published in the Cornell Extension Bulletin under the title Barbecued Chicken and Other Meats. For about 50 years, it has been served at "Baker's Chicken Coop" at the New York State Fair in Syracuse, NY which is still operated by the professor's family to this day.

1 egg
  • 1 cup vegetable oil
  • 2 cups cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground black pepper

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.

If you plan to baste with this sauce, as well as marinade in it, set some aside. It Is not a good idea to use marinade that has had chicken soaking in it. Please do not serve any unused sauce as it contains raw egg.

Place chicken in a large zipper-style freezer bag and coat with sauce. close tightly and marinate in the refrigerator for no less than 2 hours up to 24 hours. Rotate the bag periodically to ensure even distribution of  the marinade.

Prepare your charcoal in grill and heat until the coals are starting to turn white, then evenly distribute coals throughout base of grill.  Place an oiled rack on the grill, then arrange the marinated chicken on the grill and barbecue on each side 20 to 30 minutes, depending on heat of coals and thickness of the chicken pieces. If chicken is cut up into breasts, thighs, wings, and legs, start off by grilling the breasts and thighs as they will take longer than the smaller pieces.

The chicken will require constant attention while grilling due to the oil dripping on the coals. It is a good idea to have a glass or a spray bottle of water available while grilling to squelch flames from hot coals.Turn frequently to avoid burning. Grill to an internal temperature of 165 degrees F or until juices run clear when cut with tip of knife.

When done, remove chicken pieces from the grill and serve with plenty of napkins!


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