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Cornell Chicken with Grilled Steak Fries Recipe

Cornell Chicken with Grilled Steak Fries

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on July 08, 2012

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    A couple of thoughts... The brine recipe was a bit odd for a brine. The acid in the vinegar actually began cooking the meat after 2 hours. Fortunately I only used this brine for one of my 3 chickens. I used a standard brine with some of the herbs from the recipe in it. I also used the rub and the original Cornell chicken recipe for the basting sauce. It was very good and very tender. I actually think that the flavor of the original Cornell mop plus the brine is all you need. The mop does have a lot of oil so be careful not to over apply to avoid flare ups.

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  • on July 07, 2012

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    My husband and I prepared this for Saturday dinner, It was fantastic, the chicken was so moist,flavor and will prepare this dish for our friends.
    If you look for the recipe for Cornell University Chricken,, you will see that it says you can use any spices that you like and that is what Bobby Flay did. He used Cornell Chicken and told us a story about it and no copying was done.

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  • on July 06, 2012

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    I made this for my 4th of July party and it turned out to be amazing, every body were talking about how delicious and tender the chicken was. LOved it

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  • on July 05, 2012

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    This was tasty but not the best chicken I ever had. I think I will go to the cornell university site recommended by callinhurley

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  • on July 05, 2012

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    I had boneless skinless thighs and breasts--but tried this recipe anyway. It was absolutely, positively delicious. My husband and our friends raved about the flavor and the moist chicken. This is a winner. We can't wait to try it with the whole chickens! :-

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  • on July 04, 2012

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    This recipe is good. But it's not the Cornell Chicken I grew up eating in Southern Tier NY. I live out of state now and was trying to cure a little homesickness. This is a really good recipe...Just not the great one i wanted. Wish Bobby had stuck with the classic. If you are looking for Cornell Chicken Recipe visit Cornell University web site.

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  • on July 02, 2012

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    As an old graduate of Bob Baker at Cornell University, I am horrified at the Flay attempt of the iconic Cornell Chicken Recipe. There is no dry rub and the basting sauce is all you need to get this awesome BBQ Chcken. I'm sure the extension dept at Cornell still has the original bulletin 862 June 1952. C'mon Bobby, you can do better than this. if you have to copy something, at least do the original. I will say that brining the bird prior to BBQuing is a good idea.

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  • on July 01, 2012

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    Simply awesome! My husband said it was the best chicken he has ever had and my daughter raved about it as well. I was concerned that the amount of vinegar would make it too tangy, but not to worry. It was perfect.

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  • on July 01, 2012

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    This recipe made our chicken really taste great compared to regular barbecued chicken. The brine gets the taste throughout the meat and the sauce finishes it off with a nice fresh herb flavor. I will definitely make this grilled chicken again!

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