Vegetable oil: Acts as the primary fat base for the marinade. It helps to conduct flavor into the chicken, keeps the meat incredibly moist during the high heat of grilling, and contributes to the golden-brown crispiness of the skin.

Cider vinegar: The star of the show for its tangy, acidic punch. Cider vinegar not only provides that characteristic zesty flavor but also works as a tenderizer, gently breaking down muscle fibers in the chicken to ensure a remarkably tender bite.

Salt: A fundamental seasoning that enhances all the other flavors in the marinade and the chicken itself. Salt also aids in moisture retention, preventing the chicken from drying out on the grill.

Poultry seasoning: This aromatic spice blend, typically including sage, thyme, marjoram, rosemary, black pepper, and nutmeg, adds a complex, earthy, and savory depth that is instantly recognizable as Cornell Chicken. It’s essential for the marinade’s unique profile.

Ground black pepper: Contributes a subtle, pungent heat and a fresh aroma that rounds out the savory notes, enhancing the overall flavor without overpowering the other ingredients.

Raw beaten egg: The secret ingredient! The egg acts as an emulsifier, binding the oil and vinegar together to create a smooth, creamy marinade that coats the chicken evenly. It also contributes to the chicken’s beautiful golden crust and tender texture after grilling.

When preparing the marinade, the proper incorporation of the egg is paramount. Ensure the egg is thoroughly beaten until light and frothy before adding it to the oil, vinegar, and spices. This crucial step helps to create a stable and uniform emulsion, allowing the oil and vinegar to blend seamlessly. A well-emulsified marinade clings better to the chicken, ensuring consistent flavor distribution and superior tenderization. Whisk vigorously for a minute or two to guarantee everything is perfectly combined.

For optimal flavor penetration, allow the chicken to marinate for a minimum of 1 hour, but ideally overnight (8-12 hours) in the refrigerator. The longer the chicken soaks in this tangy mixture, the more pronounced and delicious the flavors will be. Remember to always keep marinated chicken refrigerated to maintain food safety.

When grilling the chicken, preheating your grill to a consistent medium-high heat is vital. This allows for a good sear on the outside while ensuring the inside cooks evenly. To avoid sticking, clean your grill grates thoroughly and lightly oil them before placing the chicken. Cook the chicken over indirect heat for most of the cooking time, moving it over direct heat for the last few minutes to achieve a beautiful char and crispy skin. Use tongs to turn the chicken, preventing piercing which can release valuable juices.

Finally, and most importantly, always use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the meat, avoiding bones, to ensure it reaches an internal temperature of 165°F (75°C). This guarantees that the chicken is cooked safely, remains juicy, and is free from any raw egg residue. Once cooked, allow the chicken to rest for 5-10 minutes before serving; this redistributes the juices, ensuring a more tender and flavorful experience.

• vegetable oil – Substitute with olive oil: Opting for extra virgin olive oil will lend a more robust, slightly peppery, and fruity flavor to the marinade. Olive oil also offers a healthier fat profile with beneficial monounsaturated fats, contributing a richer mouthfeel to the grilled chicken.

• cider vinegar – Substitute with white wine vinegar: White wine vinegar has a slightly milder and fruitier acidity compared to cider vinegar. It will provide a similar tenderizing effect and tangy zest, but with a more delicate background note, creating a slightly different yet equally pleasant tang in the final dish.

• salt – Substitute with soy sauce: Replacing traditional salt with soy sauce introduces a complex umami depth alongside the essential salty flavor. This substitution can give the chicken a savory, slightly East Asian-inspired twist, making it a great option if you’re looking to experiment with a different flavor dimension.

• poultry seasoning – Substitute with herbes de Provence: If you’re out of poultry seasoning, Herbes de Provence is an excellent alternative. This French herb blend typically includes thyme, rosemary, oregano, savory, and often lavender, providing a similar aromatic and earthy profile that will still complement the chicken beautifully, albeit with a slightly different herbaceous character.

• ground black pepper – Substitute with white pepper: White pepper offers a milder, less assertive peppery flavor than black pepper, making it ideal if you want to maintain a peppery note without any visible specks or overpowering heat. It’s particularly good for a more refined appearance in lighter-colored marinades.

• raw beaten egg – Substitute with Greek yogurt: For those concerned about raw egg or seeking a different texture, Greek yogurt can be a fantastic replacement. Its natural acidity helps tenderize the chicken, while its creamy texture helps bind the marinade ingredients and adhere to the chicken, creating a wonderfully moist and slightly tangy result similar to other yogurt-marinated dishes.

• To store the unused Cornell chicken marinade, transfer it immediately to an airtight container or a heavy-duty resealable plastic bag. Make sure to press out as much air as possible before sealing to prevent oxidation and maintain its vibrant flavor. Always store raw marinade separately from any cooked ingredients.

• If you plan to use the marinade within a few days (typically 2-3 days for maximum freshness), keep it in the refrigerator. Ensure it’s placed on the lowest shelf to prevent any potential drips from contaminating other foods.

• For longer storage of the marinade, consider freezing it. Pour the marinade into a freezer-safe container, leaving some headspace for expansion, or into a resealable plastic bag. If using a bag, lay it flat in the freezer to save space and allow for more even and rapid freezing. The marinade can be frozen for up to 3 months.

• When you’re ready to use the frozen marinade, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the integrity of the ingredients and ensures a smooth, emulsified consistency.

• If you have already marinated the chicken and want to store it before cooking, place the marinated chicken in an airtight container or a clean resealable plastic bag. Refrigerate for up to 2 days. For optimal safety, always marinate in the refrigerator, not at room temperature.

• For freezing raw marinated chicken, ensure the chicken pieces are well-coated with the marinade. Place them in a single layer in a freezer-safe container or bag, ensuring to remove as much air as possible. This helps prevent freezer burn. Freeze for up to 3 months. Freezing raw marinated chicken is a convenient way to meal prep.

• When ready to cook frozen marinated chicken, thaw it thoroughly in the refrigerator overnight. This ensures the chicken absorbs all the flavors of the marinade as it thaws and cooks evenly.

• Always label your containers or bags with the date and contents. This practice is crucial for tracking freshness and avoiding any confusion, making your meal planning much easier.

• If you have leftover grilled Cornell chicken, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator, where it will stay good for up to 4 days.

• For freezing cooked chicken, ensure it has cooled completely. Wrap individual pieces tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator before reheating for the best quality.

• When reheating frozen cooked chicken, use an oven or stovetop for the best results, as these methods help retain moisture and texture. Avoid microwaving for large pieces, as it can often make the chicken rubbery and dry.

• Oven Method: This is often the best method for preserving moisture and achieving an even reheat. Preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet lined with aluminum foil. To keep it moist, cover the chicken loosely with another piece of foil. Heat for about 15-20 minutes, or until the internal temperature reaches 165°F (75°C). A splash of broth or water on the foil can also add extra moisture.

• Stovetop Method: Great for smaller pieces or if you want to achieve a slightly crispy exterior. Heat a non-stick skillet over medium heat and add a splash of vegetable oil or a knob of butter. Place the chicken in the skillet and cover with a lid to trap steam. Cook for about 5-7 minutes on each side, turning occasionally, until heated through. This method helps maintain a desirable texture while reheating.

• Microwave Method: The quickest option, ideal when you’re short on time. Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap moisture and prevent drying. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. While fast, be aware that this method may result in a slightly less crispy texture for the skin.

• Grill Method: To revive that smoky flavor, reheat your chicken on the grill. Preheat your grill to medium heat. To prevent it from drying out, wrap the chicken tightly in aluminum foil. Place on the grill and heat for about 10-15 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C). This method is excellent for bringing back the charred notes.

• Air Fryer Method: Perfect for achieving a crispy exterior. Preheat your air fryer to 350°F (175°C). Place the chicken in the air fryer basket in a single layer, ensuring not to overcrowd it. Heat for about 5-7 minutes, shaking the basket halfway through, until the chicken is heated through and the skin is wonderfully crispy. This is a fantastic method for retaining that fresh-off-the-grill texture.

• Large bowl: Crucial for combining all the marinade ingredients. A generously sized bowl ensures you have ample space to whisk effectively without spills and to fully submerge the chicken pieces for even marination.

• Whisk: Absolutely essential for thoroughly mixing the oil, vinegar, salt, poultry seasoning, pepper, and especially the beaten egg. A good whisk creates the necessary emulsion, ensuring a smooth and consistent marinade that adheres perfectly to the chicken.

• Measuring cups: Necessary for accurately portioning the vegetable oil and cider vinegar. Precision in measurement helps maintain the balance of flavors and the intended consistency of the marinade.

• Measuring spoons: Used to precisely measure smaller quantities of salt, poultry seasoning, and ground black pepper. Accurate spice measurements are key to achieving the signature Cornell flavor profile.

• Refrigerator: Indispensable for safely marinating the chicken. It keeps the chicken at a safe temperature while it absorbs the flavors, preventing bacterial growth and ensuring food safety.

• Grill: The star appliance for cooking this dish! Whether charcoal, gas, or electric, a grill cooks the chicken to perfection, imparting that delicious smoky, charred flavor that is characteristic of Cornell Chicken.

• Tongs: A must-have tool for turning the chicken on the grill. Tongs allow you to handle the chicken without piercing it, which helps retain precious juices and ensures even cooking on all sides.

• Meat thermometer: Your most important safety tool! It ensures the chicken reaches the safe internal temperature of 165°F (75°C), guaranteeing that it’s fully cooked and safe to eat, especially since the marinade contains raw egg.

• Cutting board: Provides a stable and hygienic surface for handling and preparing the raw chicken before marinating. Using a separate cutting board for raw poultry is crucial to prevent cross-contamination.

• Knife: Useful for trimming any excess fat, skin, or unwanted parts from the chicken, as well as portioning it if necessary, before it goes into the marinade.

• Plastic wrap: Used to cover the bowl of marinating chicken in the refrigerator. It prevents contamination from other foods and keeps the chicken fresh, ensuring the marinade’s potency.

• Grill brush: Essential for cleaning the grill grates before cooking. Clean grates prevent the chicken from sticking, ensure even heat distribution, and remove any leftover debris from previous cooks.