Baked Cornell Chicken

Chicken, Meat Entrees June 11th, 2020
Prep Time
15 Min
Cook Time
45 Min
Serving
6 Pieces

This marinade is inspired by the vinegar-based sauce created by a professor at Cornell University in the 1940s. These baked chicken thighs are packed with flavor and never come out dry. You can also try grilling the marinated chicken thighs as they crisp very well, thanks to the emulsion of vinegar, oil, and eggs.

Ingredients

  • 2 large eggs
  • ½ cup sunflower oil
  • ⅔ cup apple cider vinegar
  • 1/2 Tbsp fine kosher salt
  • 1 Tbsp ground sage
  • 1 Tbsp dried marjoram
  • 1 Tbsp dried thyme
  • 1 tsp celery seed
  • 1 tsp onion powder
  • 1 tsp freshly ground black pepper
  • ½ tsp ground cayenne pepper
  • 6 chicken thighs

Instructions

For the marinade

  1. Beat the eggs in a medium bowl, then whisk in the oil slowly, forming a thick mixture
  2. Whisk in the vinegar and all the seasonings
  3. Pour the marinade into a gallon zip-top bag and add the chicken thighs
  4. Place the chicken marinade bag in the fridge for at least 4 hrs and up to 8 hrs.

For baking

  1. Preheat the oven to 400˚F and prepare sheet pan with aluminum foil, spray down with cooking spray.
  2. Let the extra marinade drip off before placing chicken thighs, skin side down, on the pan. Space evenly.
  3. Bake for 25 minutes then take the pan out of the oven to flip each piece of chicken over (skin now facing up).
  4. Bake for another 20 minutes or until the instant-read thermometer reads 165˚F.