Plan a 4th of July Menu With All of Your Family's Cookout Favorites
Did A Cornell Professor Invent BBQ Chicken? Here's How To Make The Iconic Recipe
Some contend that Cornell chicken, a simple recipe created by a university professor 75 years ago is the first official barbecue chicken recipe on record. Whether you like to cook your summer bird in an air fryer, over a cast-iron skillet or directly on the grates of your gas or pellet smoker -- I made this recipe on all three and it worked each time -- this simple and straightforward marinade is easy to make in large batches and worth adding to your rotation.
Upstate New York may be better known for apples than applewood smoked meats but one iconic recipe is thought to be the first official barbecue chicken put down on paper.
First published by Cornell's Robert C. Baker, a poultry science and food science professor and cooking hobbyist, Cornell chicken leans on basic food science and has gained iconic status in the region.
To make Cornell chicken, all you'll need is bone-in chicken, apple cider vinegar, oil, basic spices or a poultry spice mix and somewhere to cook it, preferably over hot coals but I found that cooking a hot skillet or air fryer worked nearly as well.
What's special about Cornell chicken? Baker is a Northeast barbecue legend. Cornell.EduBaker wrote the proverbial book on barbecue chicken, according to many, after extensive recipe testing in the 1950s. He was unhappy with the bland state of American cuisine and created this recipe to help serve tasty food en masse at large cookouts.
"Cornell chicken," as it's known, is beautifully simple and remains one of the most lauded chicken marinades and summer cookout recipes. You'll find Cornell chicken served at restaurants, particularly in upstate New York, where the university is located, family picnics, food fairs and festivals across the country.
What's different about Cornell chicken?Cornell chicken uses one unusual element, a beaten egg, to add a creamy coating and let the chicken skin get crispy without burning. There's also poultry seasoning for depth of flavor and vinegar to add tang and help the marinade penetrate.
If you're wondering how to make Cornell chicken, it's easy -- use just five ingredients and a similar cooking method to traditional barbecue chicken. This chicken marinade is vinegar-based so it's akin more to a Carolina style than the sweet Kansas City or St. Louis styles. Baker suggests using a charcoal grill to keep unwieldy flames from cooking the skin unevenly.
The barbecue chicken recipe is about as simple as it gets. Baker's cooking technique is a little more meticulous. Cornell.EduHow to make perfect Cornell chickenIngredientsYes and I did. I put half of my batch in the air fryer and the other half over a hot flame the way Baker intended. Both methods worked well. The grill gave me a slightly more caramelized char while the air fryer was faster and there was less to clean up.
Baker included instructions on how to build a fire pit but you can choose a charcoal or gas grill and get similar results. Cornell.EduCan you use any chicken for Cornell chicken?Baker's original recipe calls for broilers (small whole chickens), but this recipe can be applied to any bone-in, skin-on chicken. You can use boneless, skinless chicken, but you won't get that coveted crispy skin that Baker's Cornell chicken recipe aces.
As it turns out, some forum users have even experimented with using the Cornell chicken cooking recipe on wings -- to pretty immediate success. One person from the r/Wings subreddit shared their successful Cornell chicken wings, after using the same basic six-step process included in Baker's original recipe.
If you don't feel like making this sauce, these are the best bottled barbecue sauces we've tried.
Watch this: Best Air Fryers: Cheap vs. Expensive
19:24 Cornell chicken FAQsWhat is the most important ingredient for Cornell chicken?
Aside from the obvious -- the bone-in chicken -- the apple cider vinegar is perhaps the most important part of the Cornell chicken marinade. It adds a unique "tang" and a depth of flavor that defines Baker's BBQ recipe. Adding the egg also allows the skin to crisp over, adding a great texture to bite into.
In a deep dive into online discussions on Cornell chicken, I found multiple testimonies in a thread on the r/Wings subreddit that Chiavetta's Barbecue Marinade is based on the Cornell chicken recipe and is a fantastic store-bought alternative marinade to provide similar results.
Celebrity Chef Michael Symon Offers Tips For Memorial Day Grilling
Memorial Day marks the unofficial opening of grilling season. Although our weather is conducive to using the barbecue all year round, cooking and entertaining outdoors takes on new meaning as the days get warmer and longer.
Eating delicious food outdoors is part of the joyful holiday tradition. The pace needs to feel relaxed. Who is better to guide the feasting prep than celebrity chef, restaurateur, and television personality, Michael Symon? His ability to nuance flavors, using manageable ingredient lists and stress-free directions, creates palate joy while not demanding hours of work.
His new book "Symon's Dinners Cooking Out" (Clarkson Potter) showcases dishes to excite budding and expert grillers alike. He brainstormed the book during the pandemic shutdown, filming impromptu grilling videos shot on his iPhone. Airing on social media channels, he developed a massive following.
Although the book includes recipes for everything from appetizers to cocktails to desserts, I've chosen three irresistible entrees to include here. A charcoal grilling purist, Symon gives easy to follow information on controlling temperatures, offering a full-page illustration of the charcoal-fueled kettle grill's bottom vents. Those vents regulate how much oxygen fuels the coals.
But for many, gas grilling is the only option. All three recipes included here call for direct heat, making the formulas easy to adapt to gas grilling.
Smoky Grilled Shrimp is seasoned in a marinade of extra-virgin olive oil, lime juice and zest, brown sugar, smoked paprika, and cayenne pepper. (Photo by Ed Anderson) Smoky Grilled ShrimpSymon points out that even for people who say that they don't like seafood, shrimp is often the exception. The plump crustaceans grill quickly and are the perfect medium to show off a wide variety of flavors. Here they pair with a marinade of extra-virgin olive oil, lime juice and zest, brown sugar, smoked paprika, and cayenne pepper. Ground coriander and cumin come to the party, too. Plan on marinating the shrimp in the fridge for at least an hour or up to 4 hours. They only take about 5 minutes to grill. Before grilling, always be sure to preheat the grill and wipe it clean (I use a wire brush). I like to fold a paper towel into a small bundle and secure it with tongs and then dip it in vegetable oil. I use it to wipe down the clean grate. He prepares the relish on the barbecue, but it you wish you can prepare it inside on the stove.
Yield: 6 servings
INGREDIENTS3 tablespoons extra-virgin olive oil
Grated zest and juice of 2 limes
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
2 pounds large shrimp, peeled and deveined
1/2 cup fresh cilantro leaves, for serving
Lime wedges, for squeezing
DIRECTIONS1. In a medium bowl, whisk together the olive oil, lime zest, lime juice, salt, brown sugar, smoked paprika, cayenne, coriander, and cumin. Add the shrimp and toss to fully coat.Cover and refrigerate for at least 1 hour and up to 4 hours.
2. Prepare and preheat a charcoal grill for direct cooking.
3. Cook the shrimp on the hot side of the grill until nicely charred, about 2 minutes per side.
4. Transfer the shrimp to a platter, garnish with cilantro leaves and lime wedges, and serve.
Source: "Symon's Dinners Cooking Outdoors" by Michael Symon
Grilled Chicken Souvlaki consists of marinated chicken that is threaded onto skewers for grilling. (Photo by Ed Anderson) Grilled Chicken SouvlakiMichael Symon's mother is of Greek and Sicilian decent, and his father's roots are in Eastern Europe. He writes that his parents made souvlaki using different proteins, such as pork, beef, lamb, or chicken.
"This recipe would work great with any of those proteins …" he added. "The key is to let the marinade do its job for at least a couple hours, preferably overnight, to get a really nice char from the grill."
Yield: 6 to 8 servings
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
2 garlic cloves, minced
3 tablespoons finely chopped fresh oregano
Grated zest and juice of 2 lemons
1 tablespoon kosher salt
DIRECTIONS1. Place the chicken in a 1-gallon zip-top bag.
2. In a large bowl, whisk together the olive oil, vinegar, garlic, oregano, lemon zest, and lemon juice. Pour the marinade over the chicken and refrigerate for at least 4 hours orup to overnight.
3. Prepare and preheat a charcoal grill for indirect cooking, with one hot side and one hold (unheated) side.
4. Set eight 10-inch skewers on a work surface (if using wood skewers, soak them in a shallow dish of water for at least 30 minutes). Remove the chicken from the bag,allowing most of the marinade to drip off (discard the marinade). Thread 4 or 5 pieces of meat onto each of the skewers, grouping them near the top so that the tip is covered bythe meat but leaving space to grab the skewer at the bottom.
5. Season on all sides with the salt and put on the hot side of the grill. Cook until lightly charred on all sides, about 6 minutes per side. Move the skewers to the hold side of thegrill, cover the grill, and cook until the meat reaches an internal temperature of 165 degrees, about 10 minutes.
Source: "Symon's Dinners Cooking Outdoors" by Michael Symon
Grilled Flank Steak is marinated in brown sugar, mustard and soy sauce and served with a Pepper Relish made with red and yellow bell peppers, onions, jalapeño, garlic, thyme, honey and cilantro. (Photo by Ed Anderson) Grilled Flank Steak with Pepper RelishAccording to Symon, he grills flank and skirt steak more than any other cut of beef, pointing out that you give up a bit of tenderness, but gain a lot of delicious flavors. Plus, they are less expensive than upmarket cuts.
He reminds readers to let the meat rest after grilling before slicing it thinly, against the grain. And another piece of advice, don't let the meat grill past medium, as it tends to get chewy.
Yield: 4 servings
INGREDIENTS4 (8-ounce) flank steaks
1/4 cup packed light brown sugar
¼ cup yellow mustard
¼ cup soy sauce
Kosher salt and freshly ground pepper
Pepper Relish
6 tablespoons extra-virgin olive oil
1 medium red bell pepper, roughly chopped (about 1 cup)
1 medium yellow bell pepper, roughly chopped (about 1 cup)
1 small red onion, halved and thinly sliced (about ½ cup)
1 jalapeño, seeded and minced
2 garlic cloves, minced
1 tablespoon finely chopped fresh thyme
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar
Grated zest and juice of 1 lime
1/4 cup raw honey
1/4 cup finely chopped fresh cilantro
DIRECTIONS1. Pierce the flank steaks with a fork or paring knife a few times on both sides. Place the steaks in a 1-gallon zip-top bag. In a small bowl, whisk together the brown sugar, mustard, and soy sauce. Season with a pinch of salt and twist of black pepper. Pour the marinade over the steaks and let marinate at room temperature for 1 hour.
2. Prepare and preheat a charcoal grill for direct cooking.
3. Remove the steaks from the bag, allowing most of the marinade to drip off (discard the marinade). Put the steaks on the grill and cook, without moving, until nicely charred,about 4 minutes. Flip and continue cooking until nicely charred and medium-rare (130 degrees), about 4 minutes.
4. Transfer the steaks to a cutting board to rest, loosely tented with foil, for 10 minutes.
5. While the steaks are resting, make the pepper relish: Set a large cast-iron skillet on the grill. Add 2 tablespoons of the olive oil and heat to shimmering. Add the red and yellowbell peppers, onions, jalapeño, garlic, and thyme. Season with a pinch of salt and twist of pepper. Cook, stirring occasionally, until the vegetables are aromatic and begin tosoften, about 5 minutes. Add the vinegar and lime juice and cook until the liquid is reduced by half, about 5 minutes. Remove from the heat and stir in the honey, cilantro,the remaining 4 tablespoons olive oil, and the lime zest.
6. Slice the steaks thinly against the grain, top with pepper relish, and serve.
Source: "Symon's Dinners Cooking Outdoors" by Michael Symon
Originally Published: May 13, 2025 at 5:28 AM PDT
Knafeh, Charcoal Chicken And Rosewater Desserts: A Local's Guide To Merrylands
The Western Sydney suburb of Merrylands is often overlooked for its shinier neighbour Parramatta, compared to which its charm is a little rougher. But with the recent development of new lifestyle complex Mason & Main – including spacious apartments, resort-style amenities and many new dining and retail spots – this melting pot of ethnic diversity has welcomed new places to eat, drink and shop alongside the old-school restaurants and delis that have been around for decades. Here's our guide to the area.
Eat Eat StreetMason & Main's dining hub is quickly attracting both long-time locals and Sydney diners from further afield. Shop butcher-to-plate cuts at Macelleria, taste the bold Japanese flavours at Yuzu Dining, and load up on burgers, parmies and fries at Fat Jak's. For modern takes on traditional Middle Eastern and Mediterranean fare, check out the menus at Iftar, Mase & Co and Hayat, which all serve food from breakfast to bedtime.
This May, satisfy your sweet tooth and tuck into a spoonful of the city's most popular knafeh (with a side of belly-shaking tunes) when Sydney's beloved Knafeh Bakery by The Bearded Bakers pops up on Eat Street. The team's leading the precinct's official grand opening over three weekends in May – expect sweets, treats and beats as the charming bakers dish up their namesake dessert on May 10–11, 16–18 and 23–25, from 6pm till late.
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SIGN UP Yaseen Cake ShopOwing to the growing number of Persian residents, Merrylands has no shortage of eateries paying homage to the land of tahdig and torshi. For something fast and fresh, Yaseen is one of the best options, with lines of people snaking around the street to get their hands on still-warm loaves of bread. If you don't know what to get, we recommend the shirmal: a saffron-flavoured traditional flatbread.
VillaggioEven proud Calabrese from neighbouring Little Italy (aka Bossley Park) have been known to trek to Merrylands Bowling Club's in-house Italian restaurant. The menu is packed with nonna-approved feeds – including pizzas, pastas and veal marsala hot pots – but it's the fluffy buttery garlic bread bites that you can't go past.
La MonoLa Mono has entered the "Sydney's best charcoal chicken" chat. This breezy family-run eatery on Burnett Street churns out the kind of classic chook and garlic combos that have become almost as iconically Aussie as Vegemite toast. The vegetarian platter heaves with hummus, baba ganoush, falafel, vine leaves, cauliflower, tahini sauce, tabouli, cheese sumbusik, spinach triangle and pickles, all for under $30.
Drink Sea SweetThe scent of rosewater fills the store, thanks to its presence in Arabic desserts such as a baklava, barazi (a buttery biscuit stuffed with pistachio and generously coated in roasted sesame seeds) and znoud el sit (syrupy pastries filled with a clotted cream called ashta). The beverage menu is also worth exploring: pick from earthy Lebanese coffee, fresh strawberry juices or the signature fruit cocktail, featuring seasonal fruits layered with creamy avocado and strawberry and mango juice, then topped with ashta and a serving of toasted nuts.
Agha JuiceDon't let the name fool you – there's more than just juice here (although the fresh ones are excellent). The menu also includes cold and creamy dessert faluda (also known as faloodeh, faludeh or falooda) flavoured with rose and vanilla; servers suggest pairing it with two scoops of Shirazi saffron ice-cream – optional but highly recommended.
Shop PalermoAlongside the standard suburban chain stores you'll find in Stockland Mall, Palermo offers top-tier fragrance dupes for $35. Made in Australia with French perfume essence, this unassuming pop-up recreates Tom Ford, Maison Margiela and Byredo scents – the dupes regularly go Tiktok-viral.
Zahara's Hair Braid & ExtensionsOutside of tending to the tresses of its loyal African clientele, this hair salon is also a great place to stock up on lush body balms and butters to make your skin glow. You can also cross over to the Granville side of Merrylands station and keep your eyes peeled (it's not on Google Maps) for the "African Grocery Store" sign – your beacon for hard-to-find ingredients like plantain flour from Cameroon and Ghanaian Ketepa tea, as well as traditional Zimbabwean jewellery.
Trim's FreshPiles of gleaming fruit and vegetables will lure you into this mini market, but it's the shelves of groceries that'll keep you there. Browse the aisles for organic sauces, hard-to-find spices and even designer coffee kits by Dolce & Gabbana, sitting alongside slices of Pappa's ricotta cheesecake at the on-site deli.
Do Lower Prospect Canal ReserveWinding quietly through western Sydney, the Lower Prospect Canal Reserve is an unsung gem for nature lovers, walkers and cyclists. This 7.7-kilometre bushland corridor stretches from Prospect Reservoir to Guildford, following the path of a 19th-century open canal that once supplied Sydney's water. Today, it's a tranquil green space dotted with remnants of heritage engineering, like the Greystanes Aqueduct and the historic valve house, set against a backdrop of rare Cumberland Plain woodland. The gently graded cycleway is ideal for families and wheelchairs, and has connections to Sydney's wider bike network.
Central Gardens Nature ReserveLooking for a fun (and free) way to meet Aussie animals? Central Gardens in Merrylands is home to wallabies, emus, kookaburras, swans and even possums in a nocturnal house. You might even spot a koala tucked away in a sanctuary behind the waterfall, if you're lucky.
The animal enclosures are an easy stroll from the shaded playground, which has trampolines, climbing towers, and a water pump sandpit for curious little explorers. There are also barbeques, picnic spots and even a street library – bring a picnic, pack a book, and make it a day of nature, native wildlife and outside play.
This article is produced by Broadsheet in partnership with Mason & Main.
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