Cornell Chicken Marinade

Cornell Chicken Marinade

I resurrected this chicken recipe made famous by Robert C. Baker, a Cornell professor, in 1950. The marinade makes for a tangy, crispy grilled chicken. I have tweaked the recipe a little substituting some of my own ingredients.

Two Tablespoons Of Dijon Mustard
A Cup Of Canola Oil
Two Cups Of Apple Cider Vinegar
Three Tablespoons Of Sea Salt
A Teaspoon Of Freshly Ground Black Pepper
Five Fresh Sage Leaves Torn In Half

Combine the mustard, the oil, the vinegar, the sea salt, and the black pepper in a blender. Blend the mixture well. Add the sage leaves after the marinade is fully blended.

For best results, marinate the chicken with this baste overnight.

Grilling tips- cook the chicken (with the bone side down) on a gas or charcoal grill over indirect or low heat for 50-60 minutes. Cook skin side down for an additional ten minutes to get the skin crispy brown. Be careful not to let the chicken burn. Use a squirt bottle of water if the fire flames up. Move the chicken around as the various pieces get cooked, as well.