Grilled Cornell Chicken Recipes

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

CORNELL CHICKEN

Steps:

• Place egg in blender and pulse until beaten. With motor running, slowly pour in oil, a thick emulsion should form. Add in vinegar, salt, pepper, sage, thyme, marjoram, and rosemary and puree until combined.
• Using a paring knife, cut a few small slits in skin of each piece of chicken. Transfer chicken to a large resealable bag and pour in all but 1 cup of sauce. Place in refrigerator and let sit for 3 hours, up to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place chicken, skin side up, on cool side of grill and cover. Cook, basting every 10 minutes with reserved sauce, until breast meat registers 155 degrees and thigh meat registers 160 degrees on an instant read thermometer inserted in thickest part of meat, 30 to 45 minutes.
• Move chicken to hot side of the grill, flip skin side down, and cook until skin crisps and browns, about 5 minutes. Transfer to a platter, let rest for 10 minutes, then serve immediately.

CORNELL CHICKEN WITH GRILLED STEAK FRIES

Steps:

• For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
• For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
• For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
• Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
• Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
• Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
• Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.

CORNELL CHICKEN

Steps:

• Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
• Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
• Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

DR. BAKER'S ORIGINAL CORNELL CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Combine the basting sauce ingredients in a blender and mix until emulsified.
• Place the chicken halves in a large zip-top plastic bag and pour in 1/2 cup of the sauce.
• Seal the bag and shake gently to coat the chicken evenly.
• Refrigerate for 2 hours.
• Remove the chicken from the marinade and wipe off excess sauce from the surface. Discard the marinade.
• Grill over charcoal, turning often and liberally basting with the remaining sauce every 10 minutes, for about 1 hour, or until cooked through.

CORNELL CHICKEN

Steps:

• Parboil chicken: Heat large pot of water until water boils. Add chicken and boil for 5 minutes. Remove from water and let cool completely.
• In a large bowl, add egg. Whisk vigorously with a fork or whisk until frothy.
• Add remaining ingredients to the bowl and whisk again until all is incorporated.
• Add marinade to chicken and let marinate for ideally 12 - 24 hrs.
• Heat grill to low and grill on low, indirect heat for 15 minutes on one side, basting every 5 minutes with remaining marinade and then flip and cook on other side for another 15 minutes, basting every 5 minutes. If chicken is not parboiled, it will take about 30 minutes on each side.
• Cook chicken until skin is crispy and internal temperature reaches at least 165 degrees.
• Serve and enjoy!

CORNELL CHICKEN BARBECUE

Steps:

• In a large bowl, combine oil and vinegar, add egg and beat thoroughly until will mixed. Add remaining dry ingredients and stir well.
• 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.
• 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.

GRILLED CORNELL CHICKEN

Steps:

• 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.