Monday, May 9, 2011
Cornell Chicken Marinade
This chicken marinade was supposedly created by the inventor of the chicken nugget and Cornell professor Dr. Robert C. Baker. The original recipe was a barbecue sauce, basted on while the chicken was grilling away, but I don't do well with standing over my grill, slappin' on sauce. I tend to burn things; primarily myself. So to keep things simple and burn-cream free, I marinated the chicken like the recipe I found recommended, then grilled it up like typical grilled chicken.
This did flare up a bit while grilling, but the final product's flavor was nice, and a nice change from my typical bottled-Italian-salad-dressing marinade.
I'm sharing this at Eat at Home's Ingredient Spotlight Vinegar.
recipe adapted from Cornell Chicken Marinade
1/2 cup vegetable oil
1 cup cider vinegar
2 teaspoons salt
1 1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Bone-in, skin-on chicken pieces
Combine the oil, vinegar, salt, poultry seasoning, pepper and garlic powder. Pour over chicken pieces in a non-reactive bowl or zip top bag. Let marinate for a few hours, or up to 24 hours. Grill until well done, 20 minutes each side or until juices run clear.
Simple Cooking | Easy Cooking