5.0 from 6 votes
Cornell Chicken Recipe (aka Fireman's Chicken)
Cut up chicken pieces are marinated in a tangy vinegar-based marinade and grilled over hot charcoal to juicy perfection in this Cornell Chicken recipe. Also known as Dr. Robert Baker's Cornell Chicken or Fireman Chicken, it's not just a meal but an event meant to be shared with friends! Every bite of chicken bursts with a tangy, smoky flavor that is perfectly balanced and impossibly tender and moist.
Prep Time
5 mins
Cook Time
5 mins
Marinating Time
12 hrs
Total Time
12 hrs 50 mins
Servings: 6 servings
Calories: 361 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 large egg
- 1 cup vegetable oil
- 2 cups apple cider vinegar
- 1½ Tablespoons table salt
- 1 Tablespoon poultry seasoning
- ½ teaspoon ground black pepper
- 1 whole chicken cut into bone-in chicken thighs, legs, or breast pieces
Instructions
- Whisk the egg until frothy. Whisk in the oil to emulsify. Whisk in vinegar, poultry seasoning, salt, and pepper. Set aside about ¾-1 cup of the marinade for basting later.
- Marinate chicken for at least 2 but up to 24 hours (our preference is at least 12 hours).
- When you are ready to cook, light your charcoal briquettes. We like to use a chimney lighter to get the charcoal going. Spread the lit charcoal over one side of the grill only to create direct and indirect grilling areas.
- Remove the chicken from the marinade and place the marinated chicken skin-side down on the preheated charcoal grill over direct heat (right above the area with the coals) for 2 minutes to sear until nice grill marks form.
- Turn the chicken and transfer it to the indirect heat side of the grill. Brush with the reserved marinade.
- Continue to grill the chicken over indirect heat. Turn often, brushing with the reserved marinade, for about 30 to 45 minutes until nicely browned and an instant read thermometer reads 165°F when inserted in the thigh meat near the bone.
Cup of Yum
Notes
- Storage
- Salt: Dr. Baker's original recipe called for 3 tablespoons of table salt, but I halved that amount for this recipe.
- Store: Once cooled, place the chicken in airtight containers or wrap it tightly with aluminum foil or plastic wrap. Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator. This method retains moisture and prevents the chicken from picking up odors from other foods.
Nutrition Information
Calories
361kcal
(18%)
Carbohydrates
1g
(0%)
Protein
30g
(60%)
Fat
24g
(37%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
143mg
(48%)
Sodium
1867mg
(78%)
Potassium
367mg
(10%)
Fiber
0.1g
(0%)
Sugar
0.4g
(1%)
Vitamin A
274IU
(5%)
Vitamin C
3mg
(3%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 361
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 1g | 0% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 143mg | 48% |
| Sodium | 1867mg | 78% |
| Potassium | 367mg | 8% |
| Fiber | 0.1g | 0% |
| Sugar | 0.4g | 1% |
| Vitamin A | 274IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.