Cornell Chicken Marinade

by Sarah Nunes July 07, 2016

I​ngredients 1 egg 1 cup oil​ (vegetable or canola)​ 2 cups cider vinegar 3 tablespoons salt 1 tablespoon poultry seasoning 1 teaspoon ground black pepper Approx. 3 pounds skin-on chicken Directions ​Beat egg in medium bowl. Whisk in oil until evenly blended. ​Continue to whisk in the vinegar, salt, poultry seasoning, and ground black pepper. ​Reserve some of the sauce for basting while ​cooking. ​Coat the chicken ​with sauce. Cover​ and refrigerator for 24 hours.​ ​​Once marinated ​the ​chicken can be ​grilled or roasted in the oven. ​   Recipe Adapted from: Mcclelland

Sarah Nunes
Sarah Nunes


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