Skip to Content

Cornell Chicken BBQ

 

I really do not consider myself a food nerd, but any recipe that has origins in Upstate New York will always intrigue me. I have been testing and trying recipes and dishes that have ties to Upstate New York. And while I don’t usually like to play favorites this one ranks pretty high on my list of Upstate comfort foods I love.


Cornell chicken is probably the best-known version of chicken barbecue in Upstate New York, served at nearly every fireman’s chicken barbecue fundraiser with a side of salt potatoes. The scent of the vinegar based marinade and the warm, smokey charcoal BBQ billowing in the air on a summer day is truly a scent of summer, I am sure many Upstate New Yorkers are familiar with and have a hard time resisting.


.
The original Cornell chicken recipe and cooking technique PDF via Cornell Ecommons

 

Cornell Chicken BBQ

Cornell Chicken BBQ

Yield: 4
Prep Time: 1 days
Cook Time: 45 minutes
Total Time: 1 days 45 minutes

Ingredients

  • 1 egg
  • 1 cup vegetable oil
  • 2 cups cider vinegar
  • 1 tablespoon table salt
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon ground black pepper
  • 4 broiler chickens cut into quarters

Instructions

  1. Whisk egg in a medium bowl until well beaten. Slowly add in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set aside about 1/3 of the sauce to use for basting while grilling. Place chicken in a large Ziploc bag, and coat with sauce. Seal, and marinate in the refrigerator for 24 hours.
  2. When ready to cook:
  3. Preheat the grill to a medium temperature, about 275 degrees F preferably over charcoal.
  4. Arrange the coated chicken on the preheated grill. Cook (covered) for 40 to 45 minutes or until cooked through, basting with the reserved sauce after 20 minutes. Cook until internal temperature reaches 165 degrees F.

Notes

The original recipe calls for a whopping 3 tablespoons of salt, this is just way too much salt for me and my family, so I have scaled it back to 1 tablespoon.

The Original Recipe which uses a barbecue pit, can easily be adapted to a regular home grill, either charcoal or gas, but charcoal you give you that distinct barbecue flavor. The original recipe was actually developed to by Dr.  Robert Baker, a  Cornell University professor (who also invented chicken nuggets) to help poultry producers sell more and younger birds, thus maximizing profits.  The marinade recipe he created, produces an exceptionally crispy chicken with  moist and flavorful meat. So without further ado here is my adaptation of a classic Upstate dish.

So without further ado here is my adaptation of a classic Upstate dish. I have closely followed the original recipe, but have scaled back the amount of salt in the marinade, to better suit my family’s needs.

References : Robert Baker Invented Chicken Nuggets, Turkey Burgers, and Cornell BBQ Robert C. Baker, Wikipedia

Neimen Marcus Million Dollar Dip
Previous
Neiman Marcus Cheese Dip
Sibley's Department Store Apple Pie
Next
Sibley's Department Store Bakery Apple Pie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Cornell chicken is the best-known version of barbecue marinade in Upstate New York, served… – Amazing Recipes

Friday 7th of August 2020

[…] barbecue, now you can make it at home with the original recipe.Credit: Home in the Finger LakesVIEW SOURCEMore […]

Clayton

Tuesday 7th of July 2020

That’s the marinade Dr Bakers real secret was shared with neighbors and friends It’s three eggs 1/2 c oil 1/4c vinegar the rest is same in bowl 2-4hrs fridge then top rack in bbq baste baste baste It’s thicker and better my parents knew him it was the neighborhood secret And bettterrr

ann

Friday 15th of May 2020

try this with fresh lemon juice instead of vinegar. Yum!

T E

Monday 21st of August 2017

HI, Jennifer – I used to live in the CNY area and have family there still. Sauder’s is one of my favorites!

I remember the village fire department chicken bbq fundraisers like they were yesterday – can’t wait to try this.

One question, though – have you found there to be any significant difference in marinating the cuts for a day as opposed to just basting at the grill?

Absolutely love the site – like a walk down the path of my younger years.

Terri Tones Mansell

Wednesday 2nd of November 2016

My family on Keuka Lake always made this recipe on a grill homemade from cinderblocks . It was a treat all summer long. Now I make it for my family in NC because it's such a great recipe! Thank you Dr. Baker for many wonderful meals.....