Cornell Chicken

4.8
(83)
75 Reviews
9 Photos

This famous Cornell chicken recipe made with an apple cider marinade was created by Dr. Robert C. Baker at New York's Cornell University. According to history, Dr. Baker was simply trying to invent an easy and delicious way to grill smaller, younger chickens to help the local chicken farms 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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 21, 2024
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Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
4 hrs 5 mins
Total Time:
5 hrs 5 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 2 cups cider vinegar

  • 1 cup vegetable oil

  • 1 large egg

  • 3 tablespoons salt

  • 1 tablespoon poultry seasoning

  • ½ teaspoon ground black pepper

  • 1 (3 to 3½ pound) broiler-fryer chicken, cut in half

Directions

  1. Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.

  2. Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.

  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.

  5. Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely 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 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.

    close up view of Cornell Chicken on a white plate
    Chef John

Nutrition Facts (per serving)

633 Calories
54g Fat
1g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 633
% Daily Value *
Total Fat 54g 69%
Saturated Fat 10g 48%
Cholesterol 127mg 42%
Sodium 3588mg 156%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 33g 65%
Vitamin C 0mg 0%
Calcium 35mg 3%
Iron 2mg 12%
Potassium 287mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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