Cornell Chicken Recipe (aka Fireman's Chicken)

Grilled marinated Cornell chicken on a baking sheet in front of bowls of Syracuse salt potatoes.

5 from 1 vote

Cornell Chicken Recipe (aka Fireman's Chicken)

Cut up chicken pieces are marinated in a tangy vinegar-based marinade and grilled over hot charcoal to juicy perfection in this Cornell Chicken recipe. Also known as Dr. Robert Baker's Cornell Chicken or Fireman Chicken, it's not just a meal but an event meant to be shared with friends! Every bite of chicken bursts with a tangy, smoky flavor that is perfectly balanced and impossibly tender and moist.

Prep Time5

Cook Time45

Marinating Time12

Total Time12 50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 361kcal

Author: Amy Nash

Ingredients

1 large egg
1 cup vegetable oil
2 cups apple cider vinegar
1½ Tablespoons table salt
1 Tablespoon poultry seasoning
½ teaspoon ground black pepper
1 whole chicken, cut into bone-in chicken thighs, legs, or breast pieces

Instructions

Whisk the egg until frothy. Whisk in the oil to emulsify. Whisk in vinegar, poultry seasoning, salt, and pepper. Set aside about ¾-1 cup of the marinade for basting later.
Marinate chicken for at least 2 but up to 24 hours (our preference is at least 12 hours).
When you are ready to cook, light your charcoal briquettes. We like to use a chimney lighter to get the charcoal going. Spread the lit charcoal over one side of the grill only to create direct and indirect grilling areas.
Remove the chicken from the marinade and place the marinated chicken skin-side down on the preheated charcoal grill over direct heat (right above the area with the coals) for 2 minutes to sear until nice grill marks form.
Turn the chicken and transfer it to the indirect heat side of the grill. Brush with the reserved marinade.
Continue to grill the chicken over indirect heat. Turn often, brushing with the reserved marinade, for about 30 to 45 minutes until nicely browned and an instant read thermometer reads 165°F when inserted in the thigh meat near the bone.

Notes

Salt: Dr. Baker's original recipe called for 3 tablespoons of table salt, but I halved that amount for this recipe.

Storage

Store: Once cooled, place the chicken in airtight containers or wrap it tightly with aluminum foil or plastic wrap. Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator. This method retains moisture and prevents the chicken from picking up odors from other foods.

Nutrition