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Cornell Chicken - Baste or Marinade?

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Post Thu Jun 03, 2004 4:30 pm

Hi Steve,
I recently did some research into Cornell Chicken around the web, which you discuss at length in BBQ USA. It seems like some people recommend using the egg/oil/vinegar/seasoing mix as a marinade as well as a basting sauce, in some cases recommending a full 24 hour soak prior to grilling.

I wondered whether a marinade so full of acid (vinegar) might turn the meat mushy over such a long time period. What are your thoughts?

I tried the recipe using a two hour marinade, then boiled the marinade, and used it as a baste as described in your recipe. The results were outstanding.

Using the mix as a baste alone, does the chicken really take on such a unique character, does it develop a real depth of flavor?

Thank you very much for your insights.


Post Fri Jun 04, 2004 12:57 am
PaulP well done
well done

Posts: 681
Location: Beautiful St. Mary's County, Maryland
Mike, I'm not Steve, but I can tell you that marinating chicken in an acidic marinade for 24 hours wil definitely make it mushy. I marinate chicked for about 2 hours.
If you don't like the food, have more wine

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