Cornell Chicken

• servings: 6 servings
• active time: 10 minutes
• total time: 5 hours 5 minutes

Ingredients

2 cups cider vinegar

1 cup vegetable oil

1 large egg

1 ½ tablespoons salt Diamond Crystal

1 tablespoon poultry seasoning

½ teaspoon ground black pepper

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut in half

or Chicken thighs

Directions

Purée cider vinegar, oil, egg, salt, poultry seasoning, and pepper in a blender until smooth.

Pour marinade into a resealable plastic bag. Add chicken halves, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours or overnight.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken halves from the bag and transfer to a paper towel-lined baking sheet. Pat chicken dry with more paper towels. Reserve marinade.

Place chicken, skin-side down, onto the preheated grill over direct heat. Grill for 2 minutes, then turn each piece, brush with marinade, and move to indirect heat. Continue to cook, turning often and brushing with marinade, until nicely browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest for 5 to 10 minutes before slicing.

Nutrition

• Calories: 633 kcal
• Total Fat: 54 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 127 mg
• Sodium: 3588 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 33 g