Dr Bakers Original Cornell Chicken Food

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.