Finger-Lickin' Finger Lakes Chicken
Cornell chicken, marinated in vegetable oil, apple cider vinegar, poultry seasoning, lots of salt and an egg, invented more than 60 years ago by a professor of animal science. To this day, it remains omnipresent at all manner of public gatherings in the Finger Lakes region. This recipe is an updated version of the original, using split chicken breasts for even cooking time.
Cornell chicken, marinated in vegetable oil, apple cider vinegar, poultry seasoning, lots of salt and an egg, invented more than 60 years ago by a professor of animal science. To this day, it remains omnipresent at all manner of public gatherings in the Finger Lakes region. This recipe is an updated version of the original, using split chicken breasts for even cooking time.
- 1 teaspoon fresh lemon juice
- 1 pinch freshly ground pepper
- 1 teaspoon minced fresh oregano
- 1 large organic egg yolk at room temperature
- 1 clove garlic minched
- 1 cup grapeseed oil
- 1 pinch sea salt plus more to taste
- 1 cup champagne vinegar (yes 1 cup)
- 1 tablespoon minced fresh sage leaves
- 1 teaspoon minched fresh rosemary sprigs
- 1 teaspoon minced fresh thyme leaves
- 2 whole organic chicken breasts, split so you have four n
- 1 serving fresh herb aioli marinade (above)
- Carbohydrate 0.779486874409989 g
- Cholesterol 0 mg
- Fat 54.4343700459351 g
- Fiber 0.161499996784894 g
- Protein 0.122541249932617 g
- Saturated Fat 5.23087450440127 g
- Serving Size 1 1 Serving (61g)
- Sodium 1163.02906249989 mg
- Sugar 0.617986877625096 g
- Trans Fat 2.40034750201486 g
- Calories 484 calories
Step-by-step
- In a large bowl, whisk together the egg yolk, lemon juice, and garlic.
- Add the grapeseed oil a few drops at a time, whisking until it emulsifies. Continue until the oil is completely incorporated.
- Put half the aioli in another bowl. To form a marinade, whisk vinegar into the aioli, add herbs, and add salt (about 1 teaspoon).
- Sprinkle chicken breasts with pepper, place in a ziplock bag with the marinade, and marinate for at least 3 hours, or preferably overnight.
- Grill, bone side down and covered, over medium heat for 15-20 minutes. Turn and increase heat to high to crisp the skin.
- Chill and serve with dry riesling.
A Taste of Home: My Finger Lakes Chicken Adventure
The aroma of sizzling chicken, the tangy sweetness of a perfectly balanced marinade, the crisp skin giving way to juicy, tender meat – this isn’t just a recipe; it’s a memory. A memory of picnics by the stunning Lake Owasco, the gentle lapping of waves against the shore, and the laughter of friends sharing a meal under the warm summer sun. It’s the taste of home, of family gatherings, and of a legacy passed down through generations.
My journey with this Finger Lakes Chicken began years ago, a chance encounter at a local fair. The scent alone drew me in, and the first bite was a revelation. That crispy, tangy barbecue chicken, paired with a crisp Finger Lakes Riesling, was an explosion of flavor. It wasn't just food; it was an experience. It was a piece of the Finger Lakes region's heart, a culinary tradition woven into the fabric of its communities.
Years later, I still crave that same burst of flavor, that same feeling of connection to place and people. This isn’t just about recreating a recipe; it’s about honoring a legacy, about sharing a piece of the Finger Lakes with the world. The original recipe, created by a Cornell professor decades ago, was revolutionary in its simplicity and its ability to make chicken a truly appealing dish. It's a testament to the power of great ingredients and simple techniques.
What makes this chicken so special? It's the balance. The marinade is a symphony of flavors – the bright acidity of the vinegar cuts through the richness of the oil, the herbs add depth and complexity, while the salt brings everything together. The resulting flavor is unique, unforgettable, and perfectly suited to summer gatherings. The simplicity of the grilling method further enhances the chicken's natural flavors, allowing the marinade to shine.
This updated version stays true to the original spirit while offering a few modern tweaks. Using split chicken breasts ensures even cooking, making it perfect for a weeknight dinner or a larger gathering. But feel free to experiment. Use bone-in, skin-on thighs for a richer flavor, or even try it with Cornish hens for a smaller, more elegant presentation. The versatility of this recipe is part of its enduring appeal.
More than just a recipe, this is an invitation. An invitation to savor not just the delicious chicken but the memories it evokes, the sense of community it represents, and the beauty of the Finger Lakes region. It's a dish that tells a story, a story of family, friends, and the simple joys of sharing a meal together.
So gather your friends and family, fire up the grill, and prepare to be transported. This isn't just chicken; it's an experience. It's a taste of the Finger Lakes, a taste of home. And it's a taste you won't soon forget.
Beyond the Plate: The Finger Lakes region is a treasure trove of culinary delights, not only for its chicken but also for its renowned wines, its fresh produce, and its abundance of local ingredients. If you ever have the chance to visit, do so! The area is stunning, filled with breathtaking scenery, charming towns, and warm, friendly people. It is a place that leaves a lasting impression, much like its iconic barbecued chicken.
