Mains - non veg

Cornell Chicken

6 servings


4 hours 5 minutes

total time


1 cup apple cider vinegar

1/2 cup vegetable oil

1 large egg

2 teaspoons kosher salt (such as Diamond Crystal)

1 1/2 teaspoons poultry seasoning (for substitute, see Tip)

1 teaspoon black pepper

3 1/2 to 4 pounds bone-in, skin-on chicken pieces


In a large bowl or reusable container, whisk together the vinegar, oil, egg, salt, poultry seasoning and black pepper until combined. Add the chicken, turn to coat, cover and refrigerate for 3 to 8 hours.

Prepare a charcoal or gas grill for two-zone cooking over medium-high heat. (For a charcoal grill, pour the coals on one side. For a gas grill, heat all burners covered on high, then reduce one burner to medium-high and turn off the other.) Clean the grates.

Shake any dripping marinade off the chicken, add the chicken to the cool side of the grill and cover the grill. Every 5 minutes, baste the chicken with the marinade, flip it over and cover the grill. Repeat for 20 to 25 minutes, until pieces reach about 130 degrees. If using a charcoal grill, position the vent over the chicken.

Move the chicken to the hot side of the grill. Flip and rotate often (no need to baste) until browned, crisp and cooked through, 10 to 20 minutes. If using a gas grill, cover the grill between flips. If flareups occur, move to the cool side. (Cook times will vary depending on sizes and cuts of chicken pieces, so check that the breast is at least 155 degrees and the dark meat at least 165 degrees in the thickest parts.) Let rest 5 minutes before serving.


Serving Size




Total Fat

62 g

Saturated Fat

14 g

Unsaturated Fat

44 g

Trans Fat

0 g




817 mg

Total Carbohydrate

1 g

Dietary Fiber

0 g

Total Sugars

0 g


54 g

6 servings


4 hours 5 minutes

total time
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