Cornell Chicken Marinade

In 1946, Robert Baker devised a marinade with which to baste chicken parts as they slow-cooked over charcoal. Crisp-skinned, plush "Cornell chicken" became a legend as it was served at Baker's Chicken Coop booth at the annual New York State Fair in Syracuse. Long a favorite of backyard barbecuists throughout New York's Southern Tier, Cornell chicken's primary role is as picnic food at fund-raisers, political rallies and church suppers. (Dr. Baker, by the way, invented chicken nuggets!)

  • Prep Time: 5 minutes
  • Yield: 0 Servings
  • 1 large egg
  • 1 cup vegetable oil
  • 2 cups cider vinegar
  • 3 tbsp salt
  • 1 tbsp poultry seasoning
  • 1 tsp ground black pepper
  • In a medium-size bowl, beat the egg well. Whisk in all the remaining ingredients. Set aside about a cup of the sauce to use for basting the chicken as it cooks.
  • Place washed and patted-dry chicken parts in a shallow dish and coat them with the remaining sauce. Cover the dish and refrigerate the chicken for 24 hours.
  • Grill chicken over a charcoal fire, basting frequently.


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