cornell chicken

Ingredients

• Servings: 6
• 2 cups vinegar
• 1 cup vegetable oil
• 1 egg
• 3 tablespoons salt
• 1 tablespoon poultry seasoning
• 1/2 teaspoon ground black pepper
• 1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

Recipe

Preparation Time: 5 mins Cook Time: 47 mins Ready Time: 4 hrs 52 mins


• place the 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).