Grilled Cornell Chicken

"This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968)."
 
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Ready In:
1hr 5mins
Ingredients:
10
Serves:
6-8
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ingredients

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directions

  • In a food processor, mix the egg with the oil and other ingredients.
  • Marinate the chicken in one half of the marinade for 4-6 hours in the refrigerator.
  • Place a drip pan half full of water in the bottom of half of the grill.
  • Fire up the grill.
  • Oil the grate.
  • Cook the chicken indirectly for 40 to 60 minutes on the side of the grill where the drip pan is, basting and turning the chicken occasionally.
  • Move the chicken to grill it directly for extra browning.
  • The internal temperature of the chicken should be 180 degrees before serving.

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Reviews

  1. excellent. been having this since i was a child. it is best if you use chicken quarters and use a meat injector with the sauce before marinating. cook low and slow over charcoal. if you have a gas grill, its best to prebake it on 350 for 30-40 min before grilling. never use white meat, it doesnt come out well.
     
  2. i have been using this recipe for almost 50 years. it's the only way to bbq chicken as far as my family is concerned and all 3 of my children use it. i usually marinate the chicken for 2-3 days in a big tupperware container. the longer it sits the more flavor. i use the original recipe but will try this one some time this summer. sounds yummy. thanks.
     
  3. This is my all time favorite barbecue sauce for chicken. My recipe calls for 2 cups cider vinegar and uses only 1 T poultry seasoning and 1/2 tsp pepper, and no lemon juice.
     
  4. I grew up eating the original recipe cooked over charcoal by the Munnsville NY Volunteer Fire Department. This is a nice variation of the original Cornell Chicken recipe. I like your use of tarragon vinegar and the addition of lemon juice, rosemary and garlic powder really puched up the flavor!! We'll make it this way again. Thanks!!
     
  5. This is a recipe that went around my village when I was a little girl. I remembered that everyone loved it so I went looking for the recipe because I want to cook chicken halves for the guys who were working on a project with my husband. It was a great success. We all loved it. Took almost 2 hours to cook the halves but well worth the wait. I cooked them over the lowest heat on my large gas grill. Thanks for posting.
     
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RECIPE SUBMITTED BY

Own a small catering company in Dallas called "Cookin Cowgirls," specializing in Tex-Mex, Southwestern, American regional, BBQ, and tropical foods. Grew up riding horses, but can hardly haul my big *** up on one now. The name for my company was my brother's idea. Having been in corporate America for years, now that I'm older, I have zero interest in the rat race, and only work when I have to. I am a former screenwriter, with 3 movies produced, but prefer cooking. I'm a movie buff, opera and golden oldies music lover, and a political junkie. For fun, I read mysteries and thrillers, watch old movies, and play with my birds, who otherwise would chew the condo down around my ears, if left to their own devices. Also, I am working on a Texas sauce/salsa/dressing cookbook I want to self-publish. I like to read cookbooks, but now mostly collect recipes off the net, especially virtualcities, epicurious, and now, recipezaar. The cookbook I have used recently the most is "American Classics." I love to create new recipes and kitchen test them on my hapless friends and relatives. Haven't lost anyone yet! Re: Food TV shows - I think Iron Chef is irritating, and Emeril is contrived. Would rather watch someone cook who isn't putting on a big performance.
 
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