Growing up in Western New York, there was only one recipe that I remember having every summer. That is this chicken recipe for grilled chicken also called Cornell Chicken. After searching the internet I found the origin of this recipe. This central New York specialty was invented by Dr. Robert Baker, a professor at New York’s Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably. What he did was create a recipe that will be used for generations. When I was a child, I always remember that every picnic or barbeque had grills set up and dozens of pieces of chicken being cooked and slathered with this recipe. If you have not tried it, I encourage you to give it a try. It is absolutely fantastic.
- 2 cups cider vinegar
- 1 cup canola oil
- 1 egg
- 2 tablespoons salt
- 1 tablespoon poultry seasoning
- 1 teaspoon black pepper
- Assorted cut-up chicken pieces, skin on - bone-in
- Combine vinegar, oil, egg, and seasonings. Shake well. Refrigerate if not using immediately. Prepare grill - over medium coals cook the chicken approximately 40 - 50 minutes (internal temp. 165), turning frequently and basting each time you turn the chicken. (Discard unused marinade)