Marinade for Grilled Chicken Drumsticks

This Marinade for Grilled Chicken Drumsticks is the perfect blend of apple cider vinegar, oil, salt, and poultry seasoning creates a flavorful coating that locks in moisture while imparting a delightful tangy taste. The result is tender, juicy chicken with crispy skin. Named for it’s creator, Bob Baker a professor at Cornell University. The Cornell Chicken Marinade has just the right balance of tang from the vinegar and seasoning. And there’s one ingredient in this marinade that I’m sure you won’t be able to guess.

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

Servings: 12 pieces

Calories: 598 kcal per serving

Ingredients

1 - egg
1 cup - vegetable oil
1 cup - cider vinegar
1 tbsp - salt
1 tbsp - poultry seasoning
½ tsp - ground black pepper
12 - chicken legs

Instructions

In a large bowl, whisk the egg.
Add the vegetable oil to the egg and whisk until fully combined.
Stir in remaining ingredients until combined.
Use a fork to poke the chicken all over, allowing the marinade to get into the meat.
Place the chicken legs in a zip top bag.
Pour half of the marinade over the chicken and allow it to marinate for 3-24 hours.
Place the rest of the marinade in an air tight container or jar; refrigerate.
Grill marinated chicken over indirect heat, basting with the reserved marinade every 5-10 minutes until the internal temperature reaches 150 degrees.
Once chicken is at 150 degrees, place on direct heat and grill on all sides to crisp the skin.
When the internal temperature reaches 165 degrees, remove from the heat.

Nutrition