Cornell BBQ Chicken with Dipping Sauce, Dill and Parsley-Roasted Potatoes (for 2)


If you’ve ever driven through the rolling hills and small towns of central New York, you’ve likely heard of, tasted, or imbibed in the smoky aroma of Cornell BBQ Chicken. Every community gathering, firehouse fundraiser, and Independence Day celebration features some version of this timeless summertime meal.

Jay’s boneless Cornell Chicken is marinated in a blend of cider vinegar, herbs (sage, thyme, parsley) brown mustard, canola oil, eggs, Worcestershire sauce, hot sauce, and brown sugar, then grilled until succulent and sizzling. Cornell Chicken is traditionally served with red potatoes – we’re offering Dill and Parsely-Roasted Potatoes. For a Colorado twist, we’re also including a tangy-sweet BBQ Dipping Sauce (made with ketchup, onion, garlic, vinegar, molasses, honey, cumin, chili powder, gluten-free soy sauce.)  This meal serves 2.

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