Cornell University Barbecued Chicken

Vickie Parks


This recipe dates back to 1946, and it's still quite popular across New York state and is usually the only chicken dish featured at local carnivals and fairs, often called 'State Fair Chicken'. The marinade is excellent and produces juicy chicken that's perfectly seasoned every time. It's often served with Syracuse Salt Potatoes.

★★★★★ 5 votes
6 to 8
2 Hr 15 Min
20 Min


2 c
cider vinegar
1 c
cooking oil
1 large
egg, beaten
3 Tbsp
salt (or less if needed, for dietary reasons)
1 Tbsp
poultry seasoning
1/2 tsp
black pepper
6 to 8
chicken breasts, bone-in and skin-on


1Combine oil and egg, and beat with a fork. Add vinegar, salt, poultry seasoning, and pepper, and beat with fork until well blended.
2Place chicken in airtight container or plastic zip-lock bag. Pour marinade over chicken, and marinate in refrigerator for 2 to 8 hours (the longer, the better).
3Remove chicken from marinade, reserving marinade. Place marinade in saucepan, and bring to a boil.
4Meanwhile, preheat grill. Grill chicken on all sides until done, about 20 to 25 minutes (can vary, depending on thickness and heat level of the grill you're using). Use the sauce to baste the chicken every 5 to 10 minutes during grilling.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom