Louie and Pete's Cornell Chicken

Recipe courtesy of Louie Larson and Pete O'Connell
Show: My Grandmother's Ravioli Episode: Pete O'Connell and Louie Larson -- Finger Lakes Fandango
TOTAL TIME: 5 hr 10 min
Prep: 40 min
Inactive Prep: 4 hr
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 whole chicken, cut into eighths (3 to 3 1/2 pounds)
  • 1 1/4 cup apple cider vinegar
  • 1 tablespoon poultry seasoning
  • 1 tablespoon ground rosemary
  • 1 teaspoon garlic powder
recipe tools

Directions

Place the chicken pieces in a large bowl. In a medium bowl, whisk together the vinegar, poultry seasoning, rosemary, garlic powder, onion powder and eggs. Slowly drizzle in the olive oil, whisking until an emulsion forms. Pour the mixture over the chicken and marinate at least 4 hours or up to 24 hours.

Light a grill or heat a grill pan over medium-high heat.

Grill the chicken on second level of grill or light one side of the grill and place chicken on other side for indirect heat. Grill the chicken, basting every 15 minutes with the marinade, until an instant read thermometer reads 165 degrees F, 45 minutes. Serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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