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Cornell Chicken

Skin-on, bone-in chicken marinated in a tangy egg-and-vinegar sauce, then grilled or baked and broiled until deeply browned.

chickendinneramericangrilling
Illustration of Cornell Chicken
Illustration

Ingredients

  • 1 large egg
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup vegetable oil
  • 1 Tbsp. plus 1 1/2 tsp. Diamond Crystal kosher salt, or 2 1/2 tsp Morton kosher salt
  • 1 Tbsp. poultry seasoning
  • 1 tsp. freshly ground pepper
  • 5 lb. skin-on, bone-in chicken breasts and/or legs, thigh and drumstick

Steps

1Marinate the chicken

  1. Whisk 1 large egg in a large bowl.
  2. Whisk in 1 1/2 cups apple cider vinegar.
  3. Whisk in 3/4 cup vegetable oil.
  4. Whisk in 1 Tbsp. plus 1 1/2 tsp. Diamond Crystal kosher salt (or 2 1/2 tsp Morton).
  5. Whisk in 1 Tbsp. poultry seasoning.
  6. Whisk in 1 tsp. freshly ground pepper until combined.
  7. Transfer 1/2 cup of the marinade to an airtight container, cover and chill.
  8. Place 5 lb. skin-on, bone-in chicken breasts and/or legs in the remaining marinade to submerge.
  9. Cover and chill the chicken and the reserved marinade separately, at least 4 hours and up to 12 hours.

2Grill the chicken

  1. If grilling, prepare a grill for medium-high heat.
  2. Remove the chicken from the marinade, letting excess drip back into the bowl.
  3. Arrange the chicken skin side down around the outer edges of the grate.
  4. Discard the used marinade.
  5. Cover, if your grill allows, and grill the chicken, basting with the remaining chilled marinade every 10 minutes or so and turning the chicken often to promote even browning, until charred, deeply aromatic, and an instant-read thermometer inserted into the thickest part of the chicken registers 160° for breasts and 165° for legs, 25–30 minutes.
  6. Transfer the chicken to a platter.
  7. Let rest 5 minutes before serving.

3Bake and broil the chicken

  1. If baking, place a rack in the middle of the oven.
  2. Preheat to 375°.
  3. Remove the chicken from the marinade, letting excess drip back into the bowl.
  4. Arrange the chicken skin side up on a rimmed baking sheet.
  5. Discard the used marinade.
  6. Bake the chicken, basting with the remaining chilled marinade every 15 minutes or so and turning the chicken often to promote even browning, until cooked through and an instant-read thermometer inserted into the thickest part of the chicken registers 160° for breasts and 165° for legs, 30–35 minutes.
  7. Heat the broiler, leaving the chicken in the oven.
  8. Broil until the skin is deeply browned, 6–10 minutes.
  9. Transfer the chicken to a platter.
  10. Let rest 5 minutes before serving.