The egg-based marinade in this barbecued chicken dish from upstate New York keeps the meat juicy and, used as a baste, lends the skin a lustrous caramelized sheen. This recipe first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Cornell Chicken.
- 2 (2 1/2–3-lb.) chickens, halved (backbones discarded)
- 2 cups cider vinegar
- 1 cup vegetable oil
- 1 tbsp. poultry seasoning
- 1 egg
- Kosher salt and freshly ground black pepper, to taste
- Place chicken in a bowl. Purée vinegar, oil, seasoning, and egg in a blender until smooth. Pour half the marinade over chicken; toss to coat. Cover with plastic wrap; chill 2 hours. Reserve remaining marinade.
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove the chicken from the marinade and, using paper towels, wipe excess marinade from chicken and pat dry. Grill chicken, turning as needed, and using a brush, baste often with reserved marinade, until slightly charred and cooked through, 35–40 minutes, or until an instant-read thermometer inserted into thickest part of thigh reads 165°.