Go Back

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!
Prep Time5 minutes
Active Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Cornell Chicken
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.