Cornell Chicken
This Cornell Chicken, often known as Fireman's BBQ Sauce, is a tangy, salty grilled chicken that is cooked using an incredibly simple marinade!
Yield: 8
Materials
- 8 bone-in skin on chicken thighs
- 1 large egg
- 1/2 cup oil vegetable or canola
- 1 cup apple cider vinegar
- 2 tablespoons kosher salt
- 1 1/2 teaspoons poultry seasoning
- 1/4 teaspoon white pepper
Instructions
- To parboil chicken, bring a big pot of water to a boil. Boil for five minutes after adding the chicken. Take out of the water and allow to cool fully.
- Add the egg to a large basin. Using a fork or whisk, mix vigorously until frothy.
- Incorporate all of the ingredients by adding them to the bowl and whisking again.
- Give the chicken a dose of marinade and leave it to sit for 12 to 24 hours.
- Preheat the grill to low. Grill the meat for 15 minutes on one side over indirect heat, basting every 5 minutes with the leftover marinade. Then, turn the meat over and continue cooking for another 15 minutes, basting every 5 minutes. Should the chicken not be parboiled, it will require around half an hour on each side.
- Cook the chicken until the internal temperature reaches at least 165 degrees and the skin is crispy.
- Present and savor!
Notes
Alternatives: You may use black pepper and white vinegar in place of these ingredients. However, it won't taste as nice!
Alternative methods of cooking:
Oven: Transfer chicken to baking dish and preheat oven to 350°F. For chicken thighs with the bone in, roughly 35 minutes.
Crock Pot: Cook on low for 6–8 hours or on high for 3–4 hours after adding the chicken and enough marinade to cover the meat at least partially.
Instant Pot: Place six to eight thighs into the Instant Pot and set the pressure cook setting for twelve minutes.
Skillet: For thin chicken thighs or tenderloins, this is the ideal option.
Alternative methods of cooking:
Oven: Transfer chicken to baking dish and preheat oven to 350°F. For chicken thighs with the bone in, roughly 35 minutes.
Crock Pot: Cook on low for 6–8 hours or on high for 3–4 hours after adding the chicken and enough marinade to cover the meat at least partially.
Instant Pot: Place six to eight thighs into the Instant Pot and set the pressure cook setting for twelve minutes.
Skillet: For thin chicken thighs or tenderloins, this is the ideal option.