Cornell Bbq Chicken With Slight Changes Recipes

CORNELL CHICKEN WITH GRILLED STEAK FRIES

Steps:

• For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
• For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
• For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
• Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
• Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
• Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
• Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.

CORNELL BBQ CHICKEN

Steps:

• Put all ingredients (accept chicken) into a blender and blend until smooth.
• Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.

CORNELL BBQ CHICKEN WITH SLIGHT CHANGES

Steps:

• in a large bowl, combine the eggs and oil. whisk until completely emulsified.
• Add the apple cider vinegar, lemon juice, and water and whisk again.
• add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.
• Cut the chickens into quarters, if the breasts are very large you can cut those in half again.
• place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.
• cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.
• to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving.

BARBECUE CHICKEN BREAST

Steps:

• Mix chicken with marinade ingredients, place in plastic bag, coat completely, and let sit 1 hr - overnight.
• Heat grill to 350-400 degrees.
• Place chicken on grill and cook until a thermometer reaches 160 degrees.

FIREBALL BBQ CHICKEN

Steps:

• Preheat oven to 475 degrees F.
• In a bowl, mix the mustard, brown sugar, worcestershire sauce and 4 teaspoons of Fireball Whisky.
• Partially remove skin and fully coat chicken with 1/3 of the mixture and sprinkle on your rub. Put skin back on and coat with the rest of the mustard mixture and more rub.
• Heat oil in a 12 inch heavy skillet over high heat until hot but not smoking.
• Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high and continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown (about 12 minutes).
• Transfer chicken to baking sheet. Place in oven and cook 13 minutes. Flip chicken and continue cooking until skin crisps and meat is cooked through (about 5 minutes longer).
• Transfer to a plate and let rest 5 minutes before serving.
• While chicken is baking, in a separate pan, mix BBQ sauce and 1/8 cup Fireball Whisky on low heat until sauce is well mixed and warm. Use this as a dipping sauce or coat chicken with sauce.

CORNELL CHICKEN

Steps:

• Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth.
• Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight).
• Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).