Once summer arrives, so do chicken barbecues! Nothing quite beats the flavor of chicken grilled over hot coals using a secret marinade. You might be surprised to learn, though, that the marinade is not so secret. In fact, many of the chicken barbecues held over the summer use a time-honored recipe from Cornell University. Dr. Robert C. Baker, a Cornell University poultry and food science professor, developed the recipe in 1946. It became known as “State Fair Chicken.” Here is the recipe for you to enjoy this summer!
Cornell Chicken Marinade
Ingredients
- 1 cup cooking oil
- 1 pint apple cider vinegar
- 3 tablespoons salt
- 1 tablespoon poultry seasoning
- ½ teaspoon pepper
- 1 egg
Directions
- Beat egg, add oil, and beat again. Add all other ingredients and stir until all are well incorporated. Marinade can be stored in a glass jar in refrigerator for several weeks.
- When using this sauce, baste the chicken each time you turn it. You should turn the chicken over hot coals every five to 10 minutes. Chicken should read at least 165ºF on a meat thermometer placed in breast and thigh. As with any other chicken recipe, make sure you handle safely to avoid food-borne illnesses.
As fun as outdoor barbecues can be, nothing is more relaxing than coming in from the heat to an air-conditioned home. If your home isn’t as comfortable as you’d like, call Family Danz. We can help you get the AC you need to stay cool all summer long. Give Family Danz Heating & Cooling a call at (518) 427-8685. We’ll tell you about the different options for air conditioning, and help you find the solution that best suits your needs.