Cornell Chicken
Born in 1946 at Cornell University, this upstate New York BBQ legend features a tangy vinegar, oil, and egg-based sauce invented by Dr. Robert Baker. The thin basting sauce keeps chicken incredibly moist while creating a crispy, golden exterior. It's the taste of summer at every church picnic and fire hall fundraiser across the Empire State.
Equipment Needed
Instructions
Make the Cornell sauce: In a blender or large jar, combine apple cider vinegar, vegetable oil, egg, salt, poultry seasoning, and black pepper. Blend or shake vigorously until emulsified. The sauce should be thin and pourable.
Prep the chicken: If using whole chickens, split them in half through the backbone and breastbone. Remove any excess fat. Pat the chicken completely dry with paper towels.
Marinate (optional): Pour half the sauce over the chicken in a large container. Refrigerate for 2-24 hours. Reserve the remaining sauce for basting. If short on time, skip marinating - the constant basting during cooking will infuse plenty of flavor.
Set up the grill: Prepare a charcoal grill for indirect cooking with coals banked to one side. You want medium heat - about 325-350°F. The traditional method uses hardwood charcoal.
Start grilling: Place chicken halves bone-side down on the cooler side of the grill. Close the lid and cook for 20 minutes before the first flip.
Baste constantly: Here's the Cornell secret - baste the chicken every 10-15 minutes throughout cooking. Flip the chicken with each basting. Use a brush or traditional BBQ mop.
Build the crust: Continue grilling and basting for 1-1.5 hours total. The repeated basting creates layers of crispy, tangy flavor. Move chicken over direct heat briefly at the end to crisp the skin if needed.
Check for doneness: Chicken is done when internal temperature reaches 165°F in the thickest part of the thigh. The skin should be deep golden and crispy from the repeated basting.
Rest briefly: Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.
Serve upstate style: Cornell chicken is traditionally served at community events with salt potatoes (another upstate NY specialty), coleslaw, and corn on the cob. Serve any remaining basting sauce on the side.
💡 Pro Tips & Variations
- The egg matters: The egg in the sauce creates an emulsion that helps the oil and vinegar mix and stick to the chicken. Don't skip it!
- Shake before each baste: The sauce will separate. Give it a good shake each time you baste.
- Low and slow wins: Don't rush with high heat. The repeated basting needs time to build up layers of flavor.
- Halves vs. quarters: Halves are traditional for big BBQs, but quarters are easier to manage and cook more evenly on home grills.
- Fire hall authentic: For the true experience, cook over hardwood charcoal on a large grill with dozens of chicken halves - just like at an upstate NY fire company fundraiser.
- Leftover sauce: The basting sauce is also excellent on grilled pork or as a marinade for turkey.