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Were you at the Columbus In Keto Potluck Picnic? My KetoLuxe Cornell Chicken was the star of the event because of the addictive, unique flavor and crispy skin. 

KetoLuxe Cornell Chicken Legs

Recently, Sam across a recipe for Cornell Chicken online. We had never heard of the unique barbecue sauce created by Dr Baker from Cornell University that used egg in the marinade. Intrigued, we sent the recipe to my parents to see what they thought of it. Immediately (as in the very day that we found the recipe), the Mother made it following his exact directions. One bite and we were hooked!

When Rose Acre Farms asked to be a sponsor of the Columbus In Keto Potluck Picnic by providing Country Daybreak eggs, I knew exactly what I would make. I created my cleaner, gourmet KetoLuxe Cornell Chicken Legs recipe to serve. Instead of vegetable oil and table salt, I used avocado oil and pink salt. I also created my own poultry seasoning, which we will be introducing soon from KetoLuxe. In the meantime, I suggest making your own from an online recipe or buying some from the store. Just make sure to check the label for the poultry seasoning to make sure that sugar isn’t included. So many people have asked me for the recipe for the chicken that I want to make sure it goes out this week.

Thanks to Country Daybreak Eggs, the marinade for this barbecue chicken creates a crunchy skin.

Next time you’re having a cookout, whip up a batch of this to serve accompanied by a simple salad. The marinade imparts a unique, addictive flavor that is unlike any barbecue I’ve had before. Your guests will be thrilled to taste something new. They’ll never even know that is keto! That’s KetoLuxe.

Have you ever had Cornell Chicken? Let me know where you first had it by commenting on my post in the Gourmet Keto Facebook Group. 

2.5 hours

30 minutes

1 cup avocado oil
1 pint apple cider vinegar
3 tablespoons pink salt
1 tablespoon poultry seasoning
½ teaspoon freshly ground black pepper
1 large Country Daybreak egg
2 pounds fresh chicken legs


  1. In a large glass mixing bowl, combine avocado oil, apple cider vinegar, pink salt, poultry seasoning, black pepper, and egg. Using an immersion blender, pulse until well mixed and frothy.
  2. Add chicken pieces, cover, and marinate in the refrigerator for at least two hours. Do not discard marinade.
  3. Preheat grill to medium high.
  4. Place pieces of chicken the grill over indirect heat.
  5. Every 10 minutes, baste each piece with marinade and turn over. Make sure to make last baste at least 5 minutes before pulling from grill.
  6. Remove when cooked thoroughly.
  7. Place on a platter and serve immediately.

4 servings

Two hours is the minimum amount of time to marinate the chicken. I like to do mine for 24 hours for maximum flavor.

For the potluck picnic, I used chicken legs for ease of preparation and fat content. The original recipe used whole chicken cut into pieces. Just make sure to use bone-in chicken.

Don’t have a grill? Broil the chicken using the same technique.

Net carbs: 1 gram
Sugar alcohols: 0 grams
Total carbs: 1 gram
Fiber: 0 grams
Fat: 53 grams
Protein: 67 grams
Calories: 771
Glycemic load: 1

Thank you to Country Daybreak by Rose Acre Farms for providing the eggs used in this recipe. While I was given the eggs at no charge, all opinions and recipe are my own (recipe adapted from Dr Baker’s original Cornell Chicken recipe).


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