Description
This Cornell Chicken Recipe, also known as Fireman’s Chicken, is a flavorful and tangy grilled chicken dish that’s perfect for a barbecue or outdoor gathering.
Ingredients
Units
Scale
Marinade:
- 1 large egg
- 1 cup vegetable oil
- 2 cups apple cider vinegar
- 1 1/2 Tablespoons table salt
- 1 Tablespoon poultry seasoning
- 1/2 teaspoon ground black pepper
Chicken:
- 1 whole chicken cut into bone-in chicken thighs, legs, or breast pieces
Instructions
- Prepare Marinade: Whisk the egg until frothy. Whisk in the oil to emulsify. Whisk in vinegar, poultry seasoning, salt, and pepper. Reserve ¾-1 cup of the marinade for basting later.
- Marinate Chicken: Place the chicken in a resealable bag or container with the marinade. Refrigerate for at least 2 hours, preferably overnight.
- Preheat Grill: Light charcoal briquettes and set up for direct and indirect grilling.
- Grill Chicken: Sear chicken over direct heat, then move to indirect heat. Grill, turning and basting with reserved marinade, until cooked through.
Notes
- Salt: Original recipe called for 3 tablespoons of salt, but this recipe uses half the amount.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: Approx. 2g
- Sodium: Approx. 1200mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 18g
- Trans Fat: 0g
- Carbohydrates: Approx. 2g
- Fiber: 0g
- Protein: Approx. 40g
- Cholesterol: Approx. 150mg
