Cornell Chicken Marinade
It is best to let the chicken soak in the marinade for at least 24 hours according to the creator. It is best used when grilling chicken over hot charcoal, but it will also work well on a gas grill on high heat as well. Move the chicken back and fourth between direct and indirect heat to allow even cooking of the chicken. This produces a very and moist flavorful chicken with a very thin crispy skin.
Professor Robert Baker's Original Cornell Recipe -
https://ecommons.cornell.edu/handle/1813/2652
https://ecommons.cornell.edu/bitstream/handle/1813/2652/bbq.pdf
Recipe for Cornell Chicken Barbeque Sauce (enough for 10 halves):
http://hamilton.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 to 1 teaspoon black pepper per taste
1 egg
Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes.
store in the refrigerator
Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce (Roadside Chicken), passed away at age 84 on March 13, 2006.
In a large bowl, whisk the egg white and yolk together with a balloon whisk or a hand mixer. Add the oil and whisk until it gets thick, and bright yellow, for about 2 minutes. Now whisk in the vinegar, salt, seasoning, and pepper.
Stab the chicken skin several times with a fork or knife so the marinade can get in and so fat can get out when cooking. This will help make the skin crispy. Marinate the chicken for 3 to 4 hours in ziploc bags in the fridge. Turn the bag every hour or so, so that all surfaces get well coated.
Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade, turn the chickens on both sides, then rotate the chickens every 20 minutes so they cook evenly.
Cook about 60 to 90 minutes until the internal temperature of each part is 150°F and stop basting. Exact time will depend on how thick the meat is, and how often you basted. Then move them over the hot direct heat side of the grill, skin side down. Remove the lid, and crisp the skin without burning it for 10 to 15 minutes. turn and heat for about 5 minutes more. This step is important to finish the cooking of the meat, crisp the skins, and make sure everything is sterile since it contains raw egg. When the skin is crisp and the internal temp is 165°F, take the meat off. Even if it is a bit red in there when you cut in, it is safe at 165°F. You cannot judge a chicken's safety by the color of the juices! I strongly recommend you use a fast read digital thermometers like a thermapen to make sure your poultry is cooked properly for taste and safety.
I prefer the origonal recipe as listed above, but Other ingredients may be add if desired (suggestions listed below).....
2 TBS Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 to 1 teaspoon white pepper per taste
1/2 tsp ground celery seed