Recipe courtesy of Louie Larson and Pete O'Connell

Louie and Pete's Cornell Chicken

  • Level: Easy
  • Total: 4 hr 40 min (includes marinating time)
  • Active: 40 min
  • Yield: 8 servings
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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 

1 teaspoon onion powder 

4 large eggs 

1 cup extra-virgin olive oil 

Salt and freshly ground black pepper


  1. 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.
  2. Light a grill or heat a grill pan over medium-high heat.
  3. 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.

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