This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

My result with Cornell chicken

  • Filter
  • Time
  • Show
Clear All
new posts

    My result with Cornell chicken

    I didn't read the directions carefully enough and neglected to form the emulsion before adding the ingredients to the marinade. I'm not sure if this changed the entire thing or not, but I'd try again for sure.

    We used bone in chicken breasts with ribs. I fork stuck them pretty good to ensure marinade absorption, tossed them in a zip loc and let them do their thing for almost 24 hours. I did flip them a few times and really made sure they were submerged in the marinade.

    I did reserve about 2 cups of maranade for basting and kept it separate from the chicken in a glass container and it did separate a bit, but after a quick shake it looked really mixed up. My fridge is really cold, but my wife is a bit paranoid about salmonella so it was easier for me to do it this way.

    We basted every 7 minutes and I waited to flip the chicken skin side down until the internal temp read 150F These were thick ones so it did take about 45 or so minutes as I recall.

    My only notes thus far for this recipe were that the skin was crisp, but the chicken didn't have any intense flavor that I could detect from the marinade. You can see in the picture some leftover BBQ sauce that I made and we ended up using it to eat with this chicken as we all thought it could use a touch more flavor.

    I'll make it again and see what I think.

    Prochu, big pics next time. Check this post out. Keep 'em coming!


      I've done Cornell Chicken once, i wasn't impressed


        Bigger pic
        Attached Files


          I've never done this recipe, but I've marinated chicken many times and never had the flavor of a good brine, rib rub and some good apple smoke. A marinade just doesn't pack the wallop of the physical particles of a good rub.


          • Ernest
            Ernest commented
            Editing a comment
            Then you haven't had chicken with 3 heads of garlic!!
            about 20 cloves garlic, peeled
            about 1/4 cup red wine vinegar
            about 2/3 cup olive oil
            about a tablespoon of Herbs De Provence or Italian mixed herbs
            about a teaspoon red pepper flakes

            Blend that mess, make cuts in about 8 chicken thighs or whatever pieces you like, pour the mess over the chicken. Massage it in and Marinate for at least 4 hours.

            Roast using your favorite method.

          • prochu
            prochu commented
            Editing a comment
            Any of the Asian marinades my wife puts together seems to really add a ton of flavor

          • Huskee
            Huskee commented
            Editing a comment
            I would consider that more of a paste than a marinade, but no I haven't' tried it. It does sound like it would be tasty. You just cannot go wrong with garlic.


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts

        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker

        Blackstone Rangetop Combo: Griddle And Deep Fryer In One

        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special

        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker

        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

        Click here to read our detailed review