A great BBQ chicken with a white tangy BBQ sauce

I really do not consider myself a food nerd, but any recipe that has origins in Upstate New York will always intrigue me. I have been testing and trying recipes and dishes that have ties to Upstate New York. And while I don’t usually like to play favorites this one ranks pretty high on

Reminiscent of the classic roadside barbecue, advance prep and tender, juicy meat make this chicken dinner a real winner. For those who enjoy, a favorite sauce could be served on the side.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand.

Dr. Baker's Cornell chicken recipe remains a favorite after more than 50 years. An easy seasoned apple cider marinade keeps it moist and flavorful.

With summer in full swing, we offer an homage to the beloved recipe by Robert Baker ’43—plus a tofu version for vegetarians!

This bright, herby dish was developed by a college professor. Click through for the recipe.

In 1946, Robert Baker devised Cornell Chicken Marinade Recipe with which to baste chicken parts as they slow-cooked over charcoal.

Virginia's Shenandoah Valley Barbecued Chicken The late Dave Shirkey is the Shenandoah Valley's most famous barbecue chicken cook. He c...

This Original Cornell Chicken recipe is compliments of Dr. Robert C. Baker. This Cornell Chicken Barbecue Sauce, or State Fair Chicken as upstate New Yorkers refer to it is full of flavor and as crispy as any chicken I've ever tasted. A keeper for sure!