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Cornell Chicken Marinade Northern Spice Company Style

Updated: Sep 8, 2019


This fabulous chicken on the grill recipe is a MUST HAVE!! Easy as ONE TWO THREE!!

Fact: Cornell Chicken was the creation of Professor Dr. Rober Baker, who developed a marinade and/or basting sauce back in the 1950s that is a tomato-free vinaigrette, enriched with egg and shot through poultry spice. (A great use of Northern Spice Company Northern Herb No Salt Poultry Seasoning) Slow-cooked over charcoal, the chicken comes off the grill with a gold glaze, its skin delivering a salty punch in a plush glove.

Dr. Cornell was known as the "Edison of the Poultry Industry," he was inducted into the American Poultry Hall of Fame in 2004, two years before his death. --Popular Plates BBQ 2010


1 large egg

1 cup vegetable oil

2 cups vinegar

3 tablespoons salt

1 tablespoon *NSC Northern Herb Poultry (No Salt)

1 tablespoon *NSC Fresh Ground Smoked Black Pepper


1) Beat the egg well in a medium size bowl. Whisk in all the remaining ingredients. Set aside about a cup of the sauce to use for basting chicken as it cooks.


2) Place washed and patted dry chicken parts in a shallow dish and coat them with the remaining sauce. Cover the dish and refrigerate the chicken for 24 hours.


3) Grill chicken over a charcoal fire, basting frequently.


Enjoy!!!

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Our fresh premium spices and blends can be found at Northern Spirits & Gifts

in downtown Manistee and at Shop-N-Save in the Benzonia and Ludington areas.

Sample and purchase our salts, available at the Painted Lady Saloon.

Manistee Steak Seasoning is featured on every Angus steak served at River Rock

Sports Bar & Grille inside Little River Casino Resort. 

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