Classic Cornell Chicken

Few grilled chicken recipes feel as timeless as Classic Cornell Chicken. This famous New York chicken recipe is known for juicy meat, crispy skin, and a bold tangy marinade. While it may seem simple, the flavor is deeply savory and incredibly satisfying. Better yet, the marinade does most of the work, so the chicken turns out tender, flavorful, and beautifully golden every time.

Originally developed at Cornell University in the 1950s, Cornell Chicken quickly became a favorite at roadside stands, cookouts, and summer fairs throughout upstate New York. Unlike sweeter barbecue chicken, this recipe uses a signature vinegar marinade with poultry seasoning, egg, and oil for its unmistakable flavor and crisp finish. As a result, the chicken stays moist while developing beautifully seasoned skin.

Whether grilled outdoors or roasted inside, this homemade Cornell Chicken recipe delivers rustic comfort and dependable results every time.

Recipe Yield: 4–6 servings

INGREDIENTS

4–5 lbs. bone-in, skin-on chicken pieces (legs, thighs, breasts, or a cut-up whole chicken)

Cornell Marinade
⅔ cup neutral oil (vegetable or avocado oil)
¾ cup apple cider vinegar
1 large egg
2 Tbsp. poultry seasoning
1 Tbsp. Diamond Crystal kosher salt or 2 tsp. Morton kosher salt
1 tsp. black pepper
1 tsp. garlic powder
½ tsp. onion powder

Optional garnish: chopped parsley

INSTRUCTIONS

1. Prepare the marinade:
In a large mixing bowl, whisk together the oil, apple cider vinegar, egg, poultry seasoning, salt, pepper, garlic powder, and onion powder until smooth and fully combined.

2. Marinate the chicken:
Place the chicken pieces in a large zip-top bag or deep baking dish. Pour the marinade over the chicken and turn to coat evenly. Cover and refrigerate for at least 6 hrs., although overnight is best for deeper flavor. If possible, turn the chicken once halfway through marinating for even seasoning.

3. Prepare for cooking:
About 30 mins. before cooking, remove the chicken from the refrigerator. Then, lightly pat excess marinade from the skin with paper towels—do not wipe it completely clean. This simple step helps prevent burning and encourages crispier skin while keeping plenty of flavor.

4. Grill method (classic and best):
Preheat grill to 375°F–400°F and create both direct and indirect heat zones. Arrange chicken skin-side up over indirect heat and close the lid. Cook for about 35–50 mins. total, flipping every 15–20 mins. as needed for even browning. During the last 2–4 mins., move the chicken briefly over direct heat for light charring and crispier skin if desired. For best results, cook to temperature rather than time: 165°F for breasts and 175°F–180°F for thighs and drumsticks.

5. Oven method:
Preheat oven to 400°F (200°C). Arrange chicken skin-side up on a parchment-lined baking sheet or wire rack. Roast for 45–55 mins., depending on size, until deeply golden and cooked through. For crispier skin, broil during the last 2–3 mins., watching carefully.

6. Rest and serve:
Transfer chicken to a serving platter and let rest for 8–10 mins. before serving. Sprinkle with chopped parsley if desired and serve warm with roasted potatoes, grilled corn, coleslaw, or a crisp salad.

Helpful Tips to Perfect This Recipe

• Marinate Overnight for Better Flavor: Although 6 hrs. works beautifully, overnight marinating helps the vinegar and seasonings deeply flavor the chicken. As a result, the meat becomes juicier and more flavorful.
• Pat the Chicken Lightly Dry: Removing excess marinade from the surface helps prevent flare-ups and encourages crispier, golden skin. However, leave a light coating for authentic Cornell Chicken flavor.
• Cook Dark Meat Slightly Higher: While chicken is safe at 165°F, thighs and drumsticks taste noticeably juicier around 175°F–180°F. Therefore, the connective tissue softens beautifully, creating more tender meat.