Sunday, June 26, 2011

Cornell chicken

A chicken marinade developed by a Cornell professor.

0.5 cup cider vinegar
0.25 cup vegetable oil
0.25 egg (whisk it and take a spoonful)
0.5 tbsp salt
pinch black pepper
1 tsp poultry seasoning
2 chicken leg quarters

Mix egg with oil, then whisk in vinegar and spices.

Clean chicken pieces and place into a Ziplock bag. Add enough marinade to coat the chicken, save the remaining marinade for basting during grilling.

Marinade in the fridge for 12-24 hours.

Grill at low temperature (250F), turning and basting the meat every 15 minutes until done. Serve!

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