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Cornell BBQ Chicken

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On Mother’s Day, my husband grilled dinner for me and his mom. His mom is from the Ithaca, New York area. She grew up in a small town called Dryden. One of the things she loves about that area is their Cornell BBQ Chicken recipe. Since she loves that recipe so much and lately I have been grilling a lot, my husband and I thought having Cornell chicken would be the best gift for her. She does not grill all that often and this is a recipe that is not transfer over to the oven.4b5eae1200a9b6ae2e992385dbdf4d30

After Mother’s day we had some leftover sauce, so my husband and I cooked up a couple chicken breasts for our own dinner. We had gotten some split chicken breasts from Save-A-Lot for just 99¢/LB. I wish we would of had some extra room in our freezer to pick up more than 2 packages, but the sale will probably come around again.

The Cornell BBQ Chicken recipe has a cool back story. Cornell University had a bunch of chickens and wanted a recipe that would be as cheap as possible to use up the chicken. The recipe uses real simple and cheap ingredients. The man who invented this recipe, Bob Barker, also invented chicken nuggets, but not the fake, gross stuff companies make now. The original recipe is made for LARGE cookouts. We do follow the original recipe as you can save the sauce for a couple weeks in the fridge safely.

 

Cornell Barbecue Chicken

Cornell Barbecue Chicken

Ingredients

  • 1 cup cooking oil
  • 1 pint cider vinegar
  • 3 tablespoons salt
  • 1 tablespoon poultry seasoning
  • 1/2 teaspoon pepper (we probably add a little more than that)
  • 1 egg

Instructions

  • Place the egg in a blender and blend.
  • Add the rest of the recipe ingredients and blend until thoroughly mixed.
  • Stab the chicken several times with a fork to let the marinade get into the chicken.
  • Cook on the grill in medium heat. Every 5 to 10 minutes baste with the marinade, turn the chicken often and rotate the pieces.
  • Cook until the chicken reaches an internal temperature of 165 degrees.

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    Recipe adapted from Cornell University.

    Thank you for sharing!

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