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In the summer, I rotate between my air fryer, cast-iron skillet and grill depending on the weather and my mood. That's why I love recipes that work well with all three, and Cornell chicken is a perfect example. This classic barbecue dish has been around for more than 75 years, and it's still one of the best ways to make grilled chicken.

Cornell chicken comes from an unlikely place. It was created by Robert Baker, a Cornell University food science professor with a passion for poultry and a deep knowledge of flavor. His vinegar-based marinade uses a handful of pantry staples, but the results are anything but basic. The chicken comes out crisp on the outside, juicy inside, and full of tangy flavor.

Whether you cook it on the grill, in a skillet, or in the air fryer, this recipe proves you don't need anything fancy to get incredible results. It's simple, versatile, and perfect for summer meals.

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The beauty of Cornell chicken is its simplicity. No bottled sauces, no fancy tools -- just a time-tested formula that works whether you're grilling over charcoal, gas, or even using your oven's broiler. It's one of the earliest recorded barbecue chicken recipes in the U.S., and it's still a favorite in upstate New York for good reason. One bite and it's clear: this Ivy League bird has serious backyard cred.

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.

Baker 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.

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.

Yes 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'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.