6 Reviews

excellent. been having this since i was a child. it is best if you use chicken quarters and use a meat injector with the sauce before marinating. cook low and slow over charcoal. if you have a gas grill, its best to prebake it on 350 for 30-40 min before grilling. never use white meat, it doesnt come out well.

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BMWtech777ncEMT October 05, 2011

i have been using this recipe for almost 50 years. it's the only way to bbq chicken as far as my family is concerned and all 3 of my children use it. i usually marinate the chicken for 2-3 days in a big tupperware container. the longer it sits the more flavor. i use the original recipe but will try this one some time this summer. sounds yummy. thanks.

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Chef grannybarb March 30, 2010

This is my all time favorite barbecue sauce for chicken. My recipe calls for 2 cups cider vinegar and uses only 1 T poultry seasoning and 1/2 tsp pepper, and no lemon juice.

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Barb in WNY February 07, 2009

I grew up eating the original recipe cooked over charcoal by the Munnsville NY Volunteer Fire Department. This is a nice variation of the original Cornell Chicken recipe. I like your use of tarragon vinegar and the addition of lemon juice, rosemary and garlic powder really puched up the flavor!! We'll make it this way again. Thanks!!

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Acerast October 13, 2006

This is a recipe that went around my village when I was a little girl. I remembered that everyone loved it so I went looking for the recipe because I want to cook chicken halves for the guys who were working on a project with my husband. It was a great success. We all loved it. Took almost 2 hours to cook the halves but well worth the wait. I cooked them over the lowest heat on my large gas grill. Thanks for posting.

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Kmmd July 18, 2006
Grilled Cornell Chicken