original cornell chicken recipe
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The Best original cornell chicken recipe
What I love most about Cornell chicken is how simple it is. The marinade comes together in minutes with just a few pantry staples—apple cider vinegar, vegetable oil, egg, and some basic spices. It’s light but packed with flavor, and because it’s grilled, you don’t have to worry about extra fat or calories. Plus, it’s versatile. We eat it straight off the grill with a side of corn or potatoes, but it also works great in sandwiches or salads the next day. It’s the kind of recipe that feels special enough for a weekend cookout but simple enough for a weeknight dinner.
Another thing I appreciate is how well it keeps. Leftovers reheat beautifully, and the chicken stays juicy instead of drying out like so many other grilled meats. I’ve even packed it for picnics or potlucks, and it’s always a hit. The vinegar in the marinade gives it a bright, fresh taste that cuts through the richness of grilled food, and the egg in the sauce helps it cling to the chicken so every bite is flavorful. It’s one of those recipes that just makes sense—no fuss, no complicated steps, just good food that everyone enjoys.
Original Cornell Chicken
A classic barbecue-style chicken recipe developed at Cornell University, featuring a tangy, vinegar-based sauce. Perfect for grilling or baking, this dish delivers juicy, flavorful chicken with a signature smoky-sweet glaze.
🥘Ingredients
- 4 lbs chicken (legs, thighs, or whole pieces)
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup apple cider vinegar
- 1 cup water
- 1/2 cup vegetable oil
- 2 tbsp salt
- 1 tbsp poultry seasoning
- 1 tbsp black pepper
- 1 tbsp dried sage
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 egg (optional, for binding)
👨🍳Directions
-
1
In a large bowl, combine apple cider vinegar, water, vegetable oil, salt, poultry seasoning, black pepper, sage, thyme, and paprika. Whisk until fully mixed. If using, add the egg and whisk again to emulsify. -
2
Season the chicken pieces with salt and black pepper, then place them in the bowl with the sauce. Coat the chicken thoroughly and let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor). -
3
Preheat the grill to medium-high heat (or preheat the oven to 375°F if baking). -
4
Grill the chicken over indirect heat, turning and basting frequently with the marinade, for about 35-40 minutes or until the internal temperature reaches 165°F. Alternatively, bake on a greased baking sheet for 40-45 minutes, basting occasionally. -
5
Remove the chicken from the grill or oven and let it rest for 5 minutes before serving.
🔧Equipment
- Large mixing bowl
- Whisk
- Grill or baking sheet
- Basting brush
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Original Cornell Chicken Works
❓ Frequently Asked Questions About Original Cornell Chicken
1. What is the original Cornell chicken recipe?
The original Cornell chicken recipe was developed by Dr. Robert C. Baker at Cornell University in the 1950s. It consists of a simple brine made with vinegar, vegetable oil, salt, poultry seasoning, and pepper. The chicken is marinated in this mixture before grilling, giving it a tangy, savory flavor.
2. How long should I marinate the chicken in the Cornell brine?
For best results, marinate the chicken in the Cornell brine for at least 4 hours, but overnight (up to 24 hours) will yield the most flavorful and tender results. The acidity in the vinegar helps tenderize the meat while infusing it with flavor.
3. Can I bake or fry Cornell chicken instead of grilling it?
Yes! While grilling is traditional, you can bake or fry Cornell chicken. For baking, preheat the oven to 375°F (190°C) and cook for 45-60 minutes until the internal temperature reaches 165°F (74°C). For frying, coat the chicken in flour or breadcrumbs and deep-fry until golden and cooked through.
4. What type of vinegar is best for the Cornell chicken brine?
The original recipe calls for white vinegar, but apple cider vinegar can also be used for a slightly sweeter, milder flavor. Avoid balsamic or red wine vinegar, as their strong flavors can overpower the dish.
5. Can I use the Cornell brine for other meats besides chicken?
Yes! The Cornell brine works well with turkey, pork chops, or even fish. Adjust the marinating time based on the meat—thicker cuts like pork may need longer, while delicate fish should only marinate for 1-2 hours to prevent over-tenderizing.