CORNELL STYLE CHICKEN… IT'S GOT ATTITUDE, IT’S INTENSE, AND IT’S REVOLUTIONARY. WE’RE DEALING WITH A BIRD BATHED IN AN FLAVORFUL MARINADE, ORIGINALLY CONCOCTED BY PROFESSOR BAKER OF CORNELL UNIVERSITY BACK IN THE ‘50S, CREATING A FIERY SYMPHONY OF VINEGAR, OIL, EGG, AND A CASCADE OF SPICES, PUNCTUATED BY SAVAGE NOTES OF BLACK PEPPER AND THE DARING ZING. YOU GRILL THIS CONCOCTION UNTIL THE SKIN IS SO NICE AND CRISP THAT EVERY BITE IS LIKE A POWERFUL CHORD STRUCK IN A CHAOTIC MELODY OF FLAVORS, MAKING TYPICAL BARBECUE CHICKEN LOOK LIKE A ONE-HIT-WONDER IN THE MOSH PIT OF GRILLING!