Sometimes called Fireman’s BBQ Sauce, this Cornell Chicken is a salty, tangy grilled chicken made with a super easy marinade!
A few years ago for Christmas, my mother-in-law Gail gave her four boys this amazing recipe book filled with all of the recipes of their childhood. Breads, desserts, salads, and sauces, it’s chocked full of all of the boys favorites that Gail made them and that they ended up learning to make themselves. One of Dan’s favorites is one of our family favorites: Cornell Chicken.
This marinade is super simple but incredibly flavorful. It’s just a whipped egg mixed with some vegetable or canola oil, apple cider vinegar, some white pepper, poultry seasoning, and a lot of salt.
Once the marinade was done, we par-boiled some bone-in chicken thighs. This way, it’s mostly cooked so then when it’s on the grill, it’s low and slow without having to worry whether it’s fully cooked. After about 15 minutes of boiling (I happened to be making some ham stock from a leftover ham bone, so I just threw them in with that). Once the chicken was cooled, I added them in to marinade with all that deliciousness.
A vacuum sealer would be ideal, but in the meantime, I just use my husband to make sure all the air is out. Then, into the fridge for at least 24 hours. The longer the better though, really, Gail said that 48 is the best.
The next day, Dan turned on the grill, I steamed some asparagus, and after about 30 minutes on low on the grill with continual basting of the leftover marinade, we had these beautiful thighs. Crispy skin, super moist, and with the delicious vinegar-tangy and peppery marinade soaked into the delicious juicy Cornell Chicken meat!
Nigel, our QA Officer, approved 🙂
- 1 egg
- 1/2 cup of oil vegetable or canola
- 1 cup of apple cider vinegar
- 2 tablespoons of salt
- 1 1/2 teaspoons of poultry seasonings
- 1/4 teaspoon of white pepper
- Whip the egg really good. Add the remaining ingredients and mix well.
- Marinade some par boiled on the bone chicken overnight (at least 2 days is best) in the marinade in a plastic bag. When ready to eat, grill on low continuously basting with remaining sauce.
- Once chicken is cooked through, serve!