Cornell Chicken Barbecue Sauce
This is another regional favorite. If you stop at a road side BBQ stand in Central NY during the summer this is what you will get. It's a white marinade.
Cornell Chicken Barbecue Sauce
1 egg
1/2 cup vegetable oil
1 cup cider vinegar
2 teaspoons coarse salt
2 teaspoons poultry seasoning
1/4 teaspoon freshly-ground pepper
5 lbs Poultry pieces (half chicken, whole chicken, whole chicken legs, chicken thighs, and/or chicken breasts)
Makes about 1 1/2 cups.
In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper.
In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
When ready to grill, preheat barbecue grill. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
Cornell Chicken Barbecue Sauce
1 egg
1/2 cup vegetable oil
1 cup cider vinegar
2 teaspoons coarse salt
2 teaspoons poultry seasoning
1/4 teaspoon freshly-ground pepper
5 lbs Poultry pieces (half chicken, whole chicken, whole chicken legs, chicken thighs, and/or chicken breasts)
Makes about 1 1/2 cups.
In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper.
In a large resealable plastic bag, place the chicken pieces of your choice. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).
When ready to grill, preheat barbecue grill. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.