I stumbled across Cornell Chicken the other day so I thought I would give it a try. Cornell used half chickens but I spatchcocked mine. I had never heard of Cornell chicken before. If you never heard of it, Google it. The marinade/BBQ sauce consists of the following:
1 Cup Vegetable Oil
2 Cups Cider Vinegar
3 T Salt
1 T Poultry Seasoning
1/2 t Black Pepper
1 Egg
I marinaded the chicken 24 hours, reserving some of it to baste the chicken with during the cook. I set up a 2 zone fire, put the chicken on breast side down direct for about 4 minutes to crisp the skin, then turned it over on the indirect side for the rest of the cook. Cooking temperature was 375*-400*. I basted with the reserved marinade every 10 minutes the entire cook. Total time on the grill was about 1 hour 45 minutes till the breast was 165* and the thigh was 170*
Sorry I didn't take many piks of the cook, but it turned out great!
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Coming out of the marinade.
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Turned over and moved to the indirect side after about 4 minutes.
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Ready to eat.
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Lets cut this thing up I'm hungry!
1 Cup Vegetable Oil
2 Cups Cider Vinegar
3 T Salt
1 T Poultry Seasoning
1/2 t Black Pepper
1 Egg
I marinaded the chicken 24 hours, reserving some of it to baste the chicken with during the cook. I set up a 2 zone fire, put the chicken on breast side down direct for about 4 minutes to crisp the skin, then turned it over on the indirect side for the rest of the cook. Cooking temperature was 375*-400*. I basted with the reserved marinade every 10 minutes the entire cook. Total time on the grill was about 1 hour 45 minutes till the breast was 165* and the thigh was 170*
Sorry I didn't take many piks of the cook, but it turned out great!
Coming out of the marinade.
Turned over and moved to the indirect side after about 4 minutes.
Ready to eat.
Lets cut this thing up I'm hungry!
