Cornell University Chicken Bbq Marinade And Sauce Food

CORNELL CHICKEN MARINADE

Steps:

• Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours.

CORNELL CHICKEN (GRILLED CHICKEN WITH WHITE BARBECUE SAUCE) RECIPE

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.

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 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

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.

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.

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).

CORNELL UNIVERSITY CHICKEN BBQ MARINADE AND SAUCE

Steps:

• Wisk the egg until it's slightly beaten. Combine the egg, the oil, vinegar, salt and poultry season and wisk together until salt has desolved and all ingredients are combined well.
• The pieces of chicken can be ones of your choice. Breasts, either boneless or bone-in work well. I've also used half chickens in which case, increase your cooking time.
• Reserve some of the marinade for basting.
• Wash the chicken well. Pat dry.
• Soak chicken in the marinade in the refrigerator for at least a few hours. Even better, marinade overnight in the refrigerator.
• As an alternative to cooking or grilling the chicken from scratch, I sometimes boil the chicken for about 15 to 20 mins. and then immediately add the chicken to the marinade and refrigerate. It's seems like the marinade is absorbed into the chicken and is even more flavorful if chicken is hot when placed into the marinade. You will also not have to grill the chicken as long.
• Grill over medium heat. ** Baste with reserve sauce, frequently.
• Cook chicken until juices run clear and an instant read thermometer inserted into the meat reads 170 degrees. Enjoy--I know you will!
• **DO NOT use reuse the marinade that the chicken was soaked in.