This central New York specialty was invented by Dr. Robert Baker, a professor at New York's Cornell University. He wanted to create a delicious way to grill smaller chickens, so that the local farms could sell more birds, sell them sooner, and more affordably. One taste of his Cornell chicken recipe and you'll know why he was so successful.
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 egg
- 2 1⁄2 tsp. paprika
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1⁄2 tsp. dried sage
- 1⁄4 tsp. dried marjoram
- 1⁄2 freshly grated nutmeg
- 2 (2 1/2-3 lb.) chickens, cut in half, backbone discarded
- Kosher salt and freshly ground black pepper, to taste
Puree vinegar, oil, paprika, rosemary, thyme, sage, marjoram, nutmeg and egg in blender until smooth. Place the chicken halves in a large bowl, season generously with salt and pepper and pour in half of the sauce. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for 2 hours.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill; cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12-15 minutes. Transfer chicken to a cutting board, and let rest for 15 minutes before serving.