Cornell Chicken Barbecue Recipe | CookOS

Cornell Chicken Barbecue

Name: Cornell Chicken Barbecue Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 chickens (halved or cut up); 2 cups apple cider vinegar; 1 cup vegetable oil; 1 egg; 2 tablespoons kosher salt; 1 tablespoon garlic salt (optional); 2 teaspoons poultry seasoning; 1 teaspoon fresh ground peppercorn

Cornell Chicken Barbecue is a tangy grilled chicken halves or pieces coated in an apple cider vinegar and egg marinade. Its standout trait is the acidic, savory glaze that keeps the meat moist while creating a caramelized exterior on the grill.

🌍American 🏷️Cornell chicken

Total

55 min

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Plattertalk · by Dan from Platter Talk

Ingredients

2 chickens (halved or cut up)

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2 cups apple cider vinegar

1 cup vegetable oil

1 egg

2 tablespoons kosher salt

1 tablespoon garlic salt (optional)optional

2 teaspoons poultry seasoning

1 teaspoon fresh ground peppercorn

8 Ingredients

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Instructions

1
In a large bowl, combine oil and vinegar, add egg and beat thoroughly until will mixed. Add remaining dry ingredients and stir well.
2
The poultry can be marinated from 2 hours to overnight, or it can be basted with a brush, while on the grill. To marinate, place chicken in bowl, and pour sauce over it and cover with plastic wrap. Refrigerate until ready to grill.
3
Prepare charcoal in grill and heat till coals are starting to turn white, then evenly distribute coals throughout base of grill. Place oiled rack on grill. Place chicken on grill and barbecue on each side 20 to 30 minutes, depending on heat of coals. Turn frequently to avoid burning. Grill until juices run clear when cut with tip of knife, or internal temperature reaches 165 degrees.

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Tips & Notes

Pro tips

Whisk the egg thoroughly with the vinegar and oil before adding it to the chicken to ensure an even, emulsified coating.
Reserve half the marinade before adding raw chicken; use the reserved portion for basting during the final minutes of grilling to build flavor without overcooking.
Grill over medium heat (not high) for 45–60 minutes total, turning every 10–15 minutes to prevent burning the glaze while the inside cooks through.
Pat the chicken dry before grilling to reduce flare-ups from the oil-vinegar mixture dripping onto hot coals.

Substitutions

Apple cider vinegar → white wine vinegar (use 1¾ cups; slightly less acidic)
Vegetable oil → olive oil (note: use extra-virgin sparingly as it can burn; blend with neutral oil)
Poultry seasoning → Italian herbs or dried thyme + sage (1 teaspoon combined)

Storage & make-ahead

Store leftover cooked chicken in an airtight container for up to 4 days. Reheat gently on the grill or in a 325°F oven with a splash of reserved marinade to avoid drying out.

Equipment

grill (charcoal or gas) · meat thermometer

Common Questions

What is the purpose of the egg in Cornell chicken marinade?

The egg acts as an emulsifier, helping bind the vinegar and oil together while adding richness and creating a glaze that adheres to the chicken during grilling.