cornell bbq chicken recipe
The Best cornell bbq chicken recipe
What I love most about this recipe is how versatile it is. It’s simple enough for a weeknight dinner but special enough for a summer cookout or a family gathering. The marinade does most of the work, so you don’t have to stress about dry chicken or complicated prep. Plus, it’s packed with protein and has way less sugar than store-bought sauces, so I feel good serving it to my family. The leftovers (if there are any) make amazing sandwiches or salads the next day, which is always a win in my book. If you haven’t tried it yet, you’re missing out—this is one of those recipes that just works every time.
Cornell BBQ Chicken
A classic barbecue chicken recipe developed at Cornell University, featuring a tangy, sweet, and slightly spicy sauce. This dish is perfect for grilling or baking and pairs well with summer sides like coleslaw or corn on the cob.
🥘Ingredients
- 4 bone-in, skin-on chicken thighs (or 4 chicken leg quarters)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- 1/2 tsp black pepper
👨🍳Directions
-
1
Preheat your oven to 400°F (200°C) or prepare your grill for medium-high heat. -
2
Season the chicken with salt, black pepper, and paprika on both sides. -
3
In a mixing bowl, whisk together all the ingredients for the Cornell BBQ sauce until smooth and well combined. -
4
Reserve about 1/4 cup of the sauce for basting later. Place the chicken on a baking sheet (if baking) or on the grill, skin-side down. -
5
Bake or grill the chicken for 10 minutes, then flip and baste generously with the reserved sauce. Repeat the basting every 5 minutes. -
6
Continue cooking for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is caramelized. -
7
Let the chicken rest for 5 minutes before serving. Drizzle with any remaining sauce if desired.
🔧Equipment
- Mixing bowl
- Whisk
- Baking sheet or grill
- Pastry brush
- Measuring cups and spoons
- Oven or grill
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cornell BBQ Chicken Works
❓ Frequently Asked Questions About Cornell BBQ Chicken
1. What makes Cornell BBQ chicken different from other BBQ chicken recipes?
Cornell BBQ chicken stands out because of its unique sweet-and-tangy sauce, which is a signature blend of vinegar, ketchup, sugar, and spices. Unlike traditional BBQ sauces that rely on tomato paste or molasses, this recipe uses a thinner, more acidic base that caramelizes beautifully on the grill. The sauce is also brushed on generously during cooking, creating a glossy, sticky glaze rather than a heavy coating.
2. Can I make Cornell BBQ chicken in the oven if I don’t have a grill?
Yes! While grilling is ideal for that smoky char, you can bake the chicken in the oven. Preheat your oven to 375°F (190°C), place the chicken on a wire rack over a baking sheet, and brush with sauce every 10–15 minutes. For extra crispiness, broil for 2–3 minutes at the end. The flavor won’t be identical, but it will still be delicious.
3. How do I prevent the sauce from burning on the grill?
Cornell BBQ sauce contains sugar, which can burn if exposed to high heat for too long. To prevent this, grill the chicken over medium heat (not high) and avoid applying sauce too early—wait until the last 10–15 minutes of cooking. Keep a spray bottle of water nearby to douse any flare-ups, and move the chicken to indirect heat if needed.
4. Can I use boneless, skinless chicken for this recipe?
You can, but bone-in, skin-on chicken works best for this recipe. The bones add flavor, and the skin helps protect the meat from drying out while basting. If using boneless cuts, reduce the cooking time and monitor closely to avoid overcooking. For extra juiciness, marinate the chicken in the sauce for 1–2 hours before grilling.
5. How long does leftover Cornell BBQ chicken last, and how should I reheat it?
Leftover chicken will keep in the fridge for 3–4 days. To reheat, warm it in the oven at 300°F (150°C) until heated through (about 15–20 minutes) to prevent drying. Microwaving is faster but can make the chicken rubbery—cover it with a damp paper towel to retain moisture. For best results, brush a little extra sauce on top before reheating.
