CORNELL CHICKEN (GRILLED CHICKEN WITH WHITE BARBECUE SAUCE) RECIPE
So what makes a Cornell Chicken? It's all in the tangy white sauce that serves as a marinade and baste, creating a moist and flavorful grilled bird.
Provided by Joshua Bousel
Categories Entree
Time 4h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 798 kcal, Carbohydrate 1 g, Cholesterol 220 mg, Fiber 0 g, Protein 62 g, SaturatedFat 11 g, Sodium 667 mg, Sugar 0 g, Fat 58 g, ServingSize serves 8, UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 2155 kcal, Carbohydrate 2 g, Cholesterol 645 mg, Fiber 0 g, Protein 187 g, SaturatedFat 30 g, Sodium 5341 mg, Sugar 1 g, Fat 148 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
CORNELL BARBECUE SAUCE
Steps:
- In a bowl, beat the egg, and then add the oil and beat again. Add the remaining ingredients and stir.
- When using the sauce for basting meat, brush on the meat every few minutes during cooking.
- note
- Adjust the quantity of the salt or eliminate altogether to meet individual health needs and taste preferences. Leftover sauce can be stored in a glass jar and refrigerated for several weeks. Because this sauce contains raw egg, it should only be used as a basting sauce for meats during cooking.
CORNELL BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Put all ingredients (accept chicken) into a blender and blend until smooth.
- Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
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- In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. NOTE: If you prepare the barbecue sauce ahead of time, refrigerate until ready to use. As this sauce is high in acid which kills any bacterial that might be present in the eggs. If you are still worried, use pasteurized eggs.
- In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
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