Weekly Winner – Best Ever Grilled Chicken

I was able to purge quite a lot of my chicken recipes this week.  Basically, if it was a recipe for any kind of chicken on the grill, it was trashed.  Once I discovered this week’s Weekly Winner – Cornell Chicken –  there was no need for another recipe.  This is the best. Ever.  End of story.  The recipe is from Cook’s Country Magazine and it was straightforward, easy and most of all perfectly delicious.  And now I have lots of room in my chicken recipe binder for yet more experiments not done on the grill.


Serves 4 – 6

For the Chicken:

2 quarts water

3-1/2 cups cider vinegar

¼ cup Kosher salt

4 half chickens (or 2 whole chickens, spatchcocked and cut in half)

For the seasoning and sauce:

1 Tbsp poultry seasoning

Salt and pepper

½ cup cider vinegar

3 Tbsp Dijon mustard

1 Tbsp chopped fresh sage

1 Tbsp chopped fresh rosemary

½ cup olive oil


  1. For the Chicken:  Whisk water, vinegar, and salt in a large bowl until salt dissolves.  Add chicken and refrigerate, covered, for 1 to 2 hours.
  2. For the Seasoning and Sauce:  Combine poultry seasoning, 2 teaspoons salt, and 2 teaspoons pepper in small bowl; set aside.  Process vinegar, mustard, sage, rosemary, ½ teaspoon salt, and ½ teaspoon pepper in blender until smooth, about 1 minute.  With blender running, slowly add oil until incorporated.  Transfer vinegar sauce to small bowl and reserve for basting chicken in step 4.
  3. Heat all burners on high for 15 minutes, then turn all burners to medium-low (For charcoal grill, light 75 coals; when covered with fine gray ash, spread evenly over bottom of grill.  Set cooking grate in place and heat covered, with lid vents open completely, for 5 minutes.)  Scrape and oil cooking grate.
  4. Remove chicken from brine.  Pat dry with paper towels and rub all over with poultry seasoning mixture.  Arrange chicken skin side up on grill and baste with vinegar sauce.  Grill, covered, until chicken is well browned on bottom and meat registers 120 degrees, 25-30 minutes, basting with sauce halfway through cooking.  Flip chicken skin side down and baste with sauce.  Continue to grill, covered, until skin is golden brown and crisp and thigh meat registers 170-175 degrees, 20-25 minutes longer.  Transfer chicken to platter (do not cover) and let rest 5 minutes.  Serve.