Cornell Chicken

4.89 from 35 votes

Sometimes called Fireman's BBQ Sauce, this Cornell Chicken is a salty, tangy grilled chicken made with a super easy marinade!

Course chicken, Main Course

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 30

Marinating 12

Total Time 12 35

Servings Chicken Thighs

Calories 457kcal

Author Tracy

Ingredients

8 bone-in, skin on chicken thighs
1 large egg
1/2 cup oil vegetable or canola
1 cup apple cider vinegar
2 tablespoons kosher salt
1 1/2 teaspoons poultry seasoning
1/4 teaspoon white pepper

Instructions

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!

Video

Notes

Substitutions:

White vinegar and black pepper will work as substitutions. But it will not tasty as good!

Other ways to cook:

Oven: Place chicken in baking dish and bake at 350 degrees. For on the bone chicken thighs, for about 35 minutes.

Crock Pot: Add the chicken and enough of the marinade to at least mostly cover the chicken and cook on low for 6-8 hours or on high for 3-4 hours.

Instant Pot: Set the Instant Pot to pressure cook for 12 minutes with about 6-8 thighs in there.

Skillet: This option is best for thin chicken tenderloins or chicken thighs.

Nutrition