original cornell chicken recipe

Written ByEmma Smyth Updated on
original cornell chicken recipe
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The Best original cornell chicken recipe

I first tried Cornell chicken at a little roadside stand in upstate New York years ago, and it’s been a staple in our house ever since. The recipe was developed by a professor at Cornell University in the 1940s as a way to make chicken more affordable and nutritious for families, and honestly, it’s one of the smartest things I’ve ever tasted. The marinade is simple—just vinegar, oil, egg, and a few spices—but it keeps the meat so tender and juicy that even my picky eaters ask for seconds. We usually grill it in the summer, but it works just as well in the oven when the weather turns cold, which makes it perfect for year-round cooking. What I love most about this recipe is how versatile it is. It’s light enough for a weekday dinner but special enough for a backyard barbecue or a picnic. The vinegar in the marinade helps break down the proteins, making the chicken easier to digest, and the lack of heavy breading or frying keeps it lean. My kids love it because it’s flavorful without being spicy, and I love it because it’s a protein-packed meal that doesn’t leave me feeling weighed down. Plus, leftovers make great sandwiches or salads the next day. If you haven’t tried it yet, you’re missing out—it’s one of those recipes that’s stood the test of time for a reason.
Original Cornell Chicken BBQ Recipe

Original Cornell Chicken BBQ Recipe

4.9 from 1218 votes

A classic grilled chicken recipe developed at Cornell University, featuring a tangy, slightly sweet vinegar-based sauce. This dish is a staple at New York State fairs and backyard cookouts, known for its juicy, flavorful meat.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken
  • 4 whole chicken legs (thighs and drumsticks, skin-on)
  • 1 tbsp vegetable oil
For the Cornell BBQ Sauce
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup vegetable oil
  • 2 tbsp salt
  • 1 tbsp poultry seasoning
  • 1 tbsp black pepper
  • 1 tbsp paprika
  • 1 egg (optional, for binding)

👨‍🍳Directions

  1. 1 In a large bowl, whisk together all the sauce ingredients until well combined. If using an egg, beat it first before adding to the mixture to help emulsify the sauce.
  2. 2 Reserve 1/2 cup of the sauce for basting during grilling. Place the chicken pieces in the remaining sauce, ensuring they are fully coated. Marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor).
  3. 3 Preheat your grill to medium-high heat (about 375°F). If using charcoal, arrange coals for indirect grilling (push coals to one side).
  4. 4 Lightly oil the grill grates to prevent sticking. Place the chicken on the grill, skin-side down, over indirect heat. Close the lid and cook for 15 minutes.
  5. 5 Flip the chicken and baste with the reserved sauce. Close the lid and cook for another 15 minutes.
  6. 6 Flip and baste the chicken again, then cook for an additional 10-15 minutes, or until the internal temperature reaches 165°F in the thickest part of the meat.
  7. 7 Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with extra sauce on the side if desired.

🔧Equipment

  • Large mixing bowl
  • Whisk
  • Grill (charcoal or gas)
  • Basting brush
  • Tongs
  • Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 6g❤️Cholesterol: 125mg🧂Sodium: 1800mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 34g

📝Notes

Tips: For best results, use a charcoal grill to achieve a smoky flavor. If grilling in cold or windy conditions, increase cook time slightly. The sauce can also be used as a marinade for pork or turkey. Store leftover sauce in the refrigerator for up to 1 week.

Watch Video Of How Original Cornell Chicken BBQ Recipe Works

The original Cornell chicken recipe is a no-fail choice for any occasion because it’s simple, flavorful, and always a crowd-pleaser. Whether you’re feeding a backyard full of family or just looking for an easy weeknight meal, this recipe delivers juicy, tender chicken with a tangy, slightly sweet glaze that everyone loves. It’s one of those dishes that never disappoints and keeps people coming back for seconds.

❓ Frequently Asked Questions About Original Cornell Chicken BBQ

1. What makes the original Cornell chicken recipe unique?

The original Cornell chicken recipe, developed by Dr. Robert C. Baker at Cornell University in the 1950s, is unique because of its tangy, slightly sweet brine made with vinegar, poultry seasoning, salt, and pepper. Unlike traditional barbecue sauces, this brine penetrates the meat deeply, keeping it moist and flavorful during grilling. The recipe was designed to be simple, affordable, and perfect for large gatherings, making it a staple at New York State fairs and backyard cookouts.

2. Can I use the Cornell chicken brine for other meats?

Yes! While the recipe was originally created for chicken, the brine works well with other poultry like turkey or duck. It can also be used for pork chops, ribs, or even tofu for a vegetarian option. The key is to adjust the brining time—smaller cuts (like chops) need less time, while larger cuts (like whole chickens) benefit from overnight soaking. Just ensure the meat is fully submerged for even flavor distribution.

3. How long should I brine the chicken before grilling?

For the best results, brine the chicken for at least 4 hours, but overnight (12–24 hours) is ideal. This allows the brine to fully penetrate the meat, ensuring juiciness and flavor. If you’re short on time, a minimum of 2 hours will still improve the taste, but longer brining yields the most tender and flavorful results. Avoid exceeding 24 hours, as the meat can become overly salty or mushy.

4. What’s the best way to grill Cornell chicken for even cooking?

To grill Cornell chicken evenly: – Preheat the grill to medium-high heat (about 375–400°F). – Use indirect heat—place the chicken on the cooler side of the grill to prevent burning before the meat cooks through. – Baste frequently with the leftover brine or melted butter to keep the meat moist. – Cook until internal temperature reaches 165°F (about 45–60 minutes for whole chickens, 20–30 minutes for pieces). – Let it rest for 10 minutes before serving to retain juices.

5. Can I make the Cornell chicken brine ahead of time?

Absolutely! The brine can be prepared up to 3 days in advance and stored in the refrigerator. In fact, making it ahead allows the flavors to meld together more deeply. Just stir or shake the brine before using, as the spices may settle. If you’re brining for a large group, you can also double or triple the recipe—just ensure your container is large enough to fully submerge the meat. Leftover brine can be reused for another batch (within 3 days) if it hasn’t been contaminated by raw meat.

Hi, I’m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. 🍗✨

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