Hot Chicks On A Grill

One thing Mr. Grumps and I can't live without during the summer is grilled chicken. If you feel the same way, but are tired of the same old BBQ sauce, try this one.  It's based on a recipe made in the 1940's by Dr. Robert Baker, a Cornell University professor of Animal Sciences. He invented this marinade to increase the sale of poultry, and appropriately named it "Cornell Chicken".  If you go to the NY State Fair, you're probably familiar with his family business called "Baker's Chicken Coop".  It's a little triangular-shaped building on the midway, and the aroma from this chicken shack is awesome!  Anyway, I use the same ingredients in this marinade as Baker's, but add a few extra goodies like fresh garlic, lemon pepper and basil. It's a staple in my house, and can be easily grown in a container right on the deck. 

Now I know organic chicken is expensive, but if you purchase drumsticks and thighs, it's not so bad. You'll definitely notice a difference in the tenderness of the meat, it's so delicious.

State Fair Chicken
(print)
serves 4-6

6 organic chicken pieces (drumsticks, thighs, etc. - bone-in/skin on)
1 large organic egg
1/2 cup cider vinegar
1/4 cup canola oil
1/2 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon poultry seasoning
3 garlic cloves, thinly sliced
4-6 basil leaves, torn
2 teaspoons McCormick Grillmates lemon pepper seasoning
*(to use when grilling)

Rinse meat with cold water and pat dry with paper towels. Place inside a gallon sized ziploc freezer bag.
Prepare garlic the easy way - first slice off a small portion of the top and bottom of each clove.

Then give it a tap with a mallet or the side of your knife, and the garlic skin peels right off. I just add it to the marinade.

In a small bowl (or a blender), combine all of the marinade ingredients except for the lemon pepper seasoning, garlic and basil. Whisk or blend together for 1-2 minutes.

Add the garlic and basil...

Pour it all over the chicken, seal tightly, and place in the fridge 6-8 hours. When ready, preheat grill to high. Using a paper towel and tongs, grease the grill grates with olive oil , add the chicken, then sprinkle with lemon pepper seasoning. Sear one side for about 3-4 minutes, turn; sprinkle with more lemon pepper, then lower heat (medium low). Continue grilling for 45-50 minutes.
Place chicken on a warm platter, cover with foil and allow to rest before serving. This goes really well with potato salad, grilled veggies and your favorite summer ale. Enjoy the sunshine!