Cornell Chicken

Recipe View In a blender, combine the cider vinegar, vegetable oil, egg, salt, poultry seasoning, and black pepper. Blend until the mixture is smooth and emulsified. (Prep time: 5 minutes)

Recipe View Pour the marinade into a resealable plastic bag. Add the chicken halves, ensuring they are fully coated in the marinade. Remove excess air and seal the bag tightly. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate the chicken. (Marinating time: 4-12 hours)

Recipe View Preheat an outdoor grill to medium-high heat (about 375-450°F or 190-230°C). Lightly oil the grill grate to prevent sticking. (Prep time: 10 minutes)

Recipe View Remove the chicken halves from the marinade and place them on a baking sheet lined with paper towels. Pat the chicken thoroughly dry with additional paper towels. Reserve the remaining marinade for basting. (Prep time: 5 minutes)

Recipe View Place the chicken halves, skin-side down, directly over the preheated grill. Grill for approximately 2 minutes to achieve initial searing, then flip each piece. Brush generously with the reserved marinade and move the chicken to an area of indirect heat on the grill. Continue to cook, turning frequently and basting with marinade, until the chicken is beautifully browned and cooked through, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should register 165 degrees F (74 degrees C). (Cook time: 50 minutes)

Recipe View Remove the chicken from the grill and allow it to rest for 5 to 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. (Rest time: 10 minutes)