Search thousands of recipes reviewed by home cooks like you.

Cornell Chicken

Cornell Chicken

  • Prep

  • Cook

  • Ready In

Chef John

This famous grilled chicken recipe was created by Dr. Robert C. Baker at New York's Cornell University. They say Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens, so that the local chicken farms could sell more birds. The doc's tasty recipe ended up being such a success that sales in the area soared, and the recipe became a statewide favorite.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 53.5 g
  • 82%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 3588 mg
  • 144%

Based on a 2,000 calorie diet

Directions

  1. Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
  2. Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
  3. Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
  4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  5. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
  6. Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Paula W
21
9/23/2012

Wonderful. Except, instead of reserving the used/contaminated marinade to periodically baste with, reserve about 3/4 cup prior to marinating the chicken. Now you have a nice fresh uncontaminated sauce to baste with.

Choojy
21
4/23/2012

Of all the chicken in the world, fixed in any way, this is my FAVORITE! Really, I would take Cornell chicken over any other, it's that good. We have been using this recipe for years and it does not disappoint. Although I grill out year-round, this recipe is the epitome of delicious summer grilling. Pair it up with some zuchini and peppers grilled with olive oil and you have the best summer grilled meal ever!

Rosie
10
4/26/2012

Used on butterflied cornish hens...marinated 3 hours...grilled...tender...juicy...delicious.