📝 About This Recipe
Born in a Cornell University laboratory by Dr. Robert C. Baker, this iconic recipe revolutionized American grilling with its unique vinegar-based 'Firehouse' sauce. Unlike sugary BBQ styles, this chicken is savory, tangy, and incredibly juicy thanks to an ingenious emulsion of oil, vinegar, and egg. The result is a crispy, golden-brown skin and tender meat that tastes like a summer afternoon at the New York State Fair.
🥗 Ingredients
The Chicken
- 2-3 pieces Whole Chickens (split into halves or quarters)
- 1 tablespoon Kosher Salt (for initial seasoning)
The Famous Cornell Sauce (The Marinade)
- 2 cups Cider Vinegar (the acidic base for tang and tenderizing)
- 1 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 1 Large Egg (the secret emulsifier for a thick, clinging sauce)
- 1 tablespoon Poultry Seasoning (must contain sage, thyme, and marjoram)
- 3 tablespoons Fine Sea Salt
- 1 teaspoon Black Pepper (freshly cracked)
Flavor Enhancements (Chef's Additions)
- 1 teaspoon Garlic Powder (for depth)
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a subtle color boost)
👨🍳 Instructions
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1
Start by preparing the chicken. Rinse the birds and pat them extremely dry with paper towels. Use kitchen shears to remove the backbone and split the chickens into halves or quarters for even cooking.
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2
In a large mixing bowl or a blender, whisk the egg until frothy. This is the crucial step that creates the emulsion.
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3
Slowly drizzle the vegetable oil into the egg while whisking constantly (or blending on low) to create a thick, mayonnaise-like base.
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4
Whisk in the cider vinegar, salt, black pepper, poultry seasoning, garlic powder, onion powder, and smoked paprika until the sauce is uniform and creamy.
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5
Place the chicken pieces in a large non-reactive container or heavy-duty gallon bags. Pour half of the sauce over the chicken, ensuring every piece is well-coated.
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6
Seal the container and refrigerate for at least 2 hours, though 4-6 hours is ideal for the vinegar to properly brine the meat. Reserve the remaining half of the sauce in the refrigerator for basting.
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7
Prepare your grill for two-zone cooking. If using charcoal, pile the coals to one side. Aim for a medium heat (about 350°F / 175°C).
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8
Remove the chicken from the marinade and let the excess drip off. Place the chicken on the grill, skin-side up, over the indirect heat zone.
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9
Cover the grill and cook for 10 minutes. Then, flip the chicken and baste generously with the reserved fresh sauce using a silicone brush or a mop.
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10
Continue flipping and basting every 10 minutes. This frequent basting builds up layers of savory flavor and keeps the skin from burning while the fat renders.
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11
During the last 10-15 minutes of cooking, move the chicken to the direct heat side (over the coals) to crisp up the skin. Watch closely to prevent flare-ups, as the oil in the sauce can ignite.
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12
Cook until the thickest part of the thigh reaches an internal temperature of 165°F (74°C). The skin should be a deep, burnished mahogany color.
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13
Remove the chicken from the grill and transfer to a warm platter. Cover loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.
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14
Serve warm, drizzled with any remaining clean basting sauce if desired.
💡 Chef's Tips
Never skip the egg; it is the emulsifier that allows the oil and vinegar to stay mixed, ensuring the sauce clings to the bird rather than running off into the coals. Avoid using high heat for the entire duration; the vinegar and spices can char and become bitter if cooked too fast over direct flames. If you don't have poultry seasoning, mix equal parts dried sage, thyme, and rosemary with a pinch of nutmeg. For the most authentic experience, use a charcoal grill with hardwood lumps to add a natural smokiness that complements the tangy sauce.
🍽️ Serving Suggestions
Classic Salt Potatoes (small white potatoes boiled in heavily salted water) are the traditional Upstate NY accompaniment. A crisp, vinegar-based coleslaw helps cut through the richness of the grilled chicken skin. Serve with a chilled glass of Finger Lakes Riesling or a crisp American Lager. Grilled corn on the cob with herb butter rounds out the perfect summer BBQ plate.