Cornell Chicken Marinade Recipe

Vegetable oil: Provides a rich base for the marinade, helping to keep the chicken moist during grilling.

Cider vinegar: Adds a tangy flavor that helps to tenderize the chicken.

Salt: Enhances the overall flavor of the marinade and the chicken.

Poultry seasoning: A blend of herbs and spices that adds depth and complexity to the marinade.

Ground black pepper: Adds a subtle heat and enhances the other flavors.

Raw beaten egg: Helps to emulsify the marinade, ensuring that the oil and vinegar mix well and coat the chicken evenly.

When preparing the marinade, ensure that the egg is thoroughly beaten before incorporating it into the mixture. This helps to create a more uniform emulsion, allowing the oil and vinegar to blend seamlessly. Additionally, when grilling the chicken, use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the meat, avoiding bones, to ensure it reaches an internal temperature of 165°F (75°C). This guarantees that the chicken is cooked safely and remains juicy.

• vegetable oil - Substitute with olive oil: Olive oil provides a richer flavor and is a healthier option with beneficial fats.

• cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a slightly different but pleasant tang.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste profile.

• poultry seasoning - Substitute with herbes de Provence: Herbes de Provence offers a blend of herbs that can provide a similar aromatic profile.

• ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery note without overpowering.

• raw beaten egg - Substitute with Greek yogurt: Greek yogurt can help in binding and tenderizing the chicken while adding a creamy texture.

• To store the Cornell chicken marinade, transfer it to an airtight container or a resealable plastic bag. Make sure to press out as much air as possible to maintain freshness.

• If you plan to use the marinade within a few days, keep it in the refrigerator. It will stay fresh for up to 3 days.

• For longer storage, consider freezing the marinade. Pour it into a freezer-safe container or a resealable plastic bag. Lay the bag flat in the freezer to save space and allow for even freezing.

• When you're ready to use the frozen marinade, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the integrity of the ingredients.

• If you have already marinated the chicken and want to store it, place the marinated chicken in an airtight container or a resealable plastic bag. Refrigerate for up to 2 days.

• For freezing marinated chicken, ensure the chicken pieces are well-coated with the marinade. Place them in a freezer-safe container or bag, making sure to remove as much air as possible. Freeze for up to 3 months.

• When ready to cook, thaw the marinated chicken in the refrigerator overnight. This ensures the chicken absorbs all the flavors of the marinade as it thaws.

• Always label your containers or bags with the date and contents to keep track of freshness and avoid any confusion.

• If you have leftover grilled Cornell chicken, store it in an airtight container in the refrigerator. It will stay good for up to 4 days.

• For freezing cooked chicken, allow it to cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating.

• When reheating frozen cooked chicken, use an oven or stovetop for the best results. Avoid microwaving as it can make the chicken rubbery.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Heat for about 20 minutes or until the internal temperature reaches 165°F (75°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a splash of vegetable oil. Place the chicken in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, turning occasionally, until heated through. This method helps to maintain the crispy exterior while reheating the inside.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may result in a slightly less crispy texture.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken in aluminum foil to prevent it from drying out. Place on the grill and heat for about 10-15 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). This method can help to revive the smoky flavor of the original dish.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through, until the chicken is heated through and crispy. This method is great for retaining the crispy skin.

• Large bowl: Used for whisking together the marinade ingredients to ensure they are well combined.

• Whisk: Essential for mixing the oil, vinegar, salt, poultry seasoning, pepper, and beaten egg thoroughly.

• Measuring cups: Necessary for accurately measuring the vegetable oil and cider vinegar.

• Measuring spoons: Used to measure the salt, poultry seasoning, and ground black pepper precisely.

• Refrigerator: Keeps the marinated chicken at a safe temperature while it absorbs the flavors.

• Grill: Cooks the chicken to perfection, providing that delicious grilled flavor.

• Tongs: Handy for turning the chicken on the grill to ensure even cooking.

• Meat thermometer: Ensures the chicken reaches the safe internal temperature of 165°F (75°C).

• Cutting board: Provides a clean surface for handling the raw chicken before marinating.

• Knife: Useful for trimming any excess fat or unwanted parts from the chicken before marinating.

• Plastic wrap: Covers the bowl of marinating chicken to prevent contamination and keep it fresh in the refrigerator.

• Grill brush: Cleans the grill grates before cooking to ensure the chicken does not stick and cooks evenly.