6wbm Firehouse Grilled Chicken Recipes

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6WBM FIREHOUSE GRILLED CHICKEN



6WBM Firehouse Grilled Chicken image

Make and share this 6WBM Firehouse Grilled Chicken recipe from Food.com.

Provided by jjb073

Categories     < 60 Mins

Time 50m

Yield 2 ounce servings, 8 serving(s)

Number Of Ingredients 9

1/2 cup fresh lemon juice (2-3 lemons)
2 teaspoons cayenne pepper
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon no salt added chili powder
1/2 teaspoon black pepper, freshly ground
1 lb chicken breast, boneless, skinless
1 medium jalapeno chili, seeded and minced
2 garlic cloves, minced

Steps:

  • Combine lemon juice and all spices and minced chili in a mixing bowl. Mix thoroughly with a fork to make sure they are incorporated.
  • Lay chicken breasts out in a single layer in a flat plastic container that would allow you to seal and turn several times. Pour marinade over breasts. Seal container and turn several times to assure that the marinade is evenly distributed over the chicken.
  • Store in the refrigerator for approximately 4 hours or overnight. Turn several times while in the refrigerator.
  • Preheat indoor or outdoor grill. Before grilling, sprinkle one more time with freshly ground black pepper. Grill for about 18 to 20 minutes over medium to medium high heat.

Nutrition Facts : Calories 106.6, Fat 5.5, SaturatedFat 1.6, Cholesterol 36.3, Sodium 42.4, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 12.1

FIREMEN'S FIELD DAY BARBECUE CHICKEN



Firemen's Field Day Barbecue Chicken image

Chicken parboiled in the marinade and grilled to perfection!

Provided by Shelby Law Ruttan

Categories     Main Course

Time P1DT20m

Number Of Ingredients 6

4 chicken leg quarters
1 cup oil
2 cups apple cider vinegar
1 tablespoon salt
1 tablespoon poultry seasoning
1 large egg

Steps:

  • In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
  • Place leg quarters in large dutch oven. Pour marinade over chicken.
  • Refrigerate at least 24 hours.
  • When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
  • Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
  • When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.

Nutrition Facts : Calories 362 kcal, Carbohydrate 2 g, Protein 25 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 188 mg, Sodium 1879 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving

FIREHOUSE CHICKEN



Firehouse Chicken image

Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.

Categories     Bon Appétit     Chicken     Dinner     Kid-Friendly     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 9

4 garlic cloves, chopped
2 cups distilled white vinegar
1/2 cup olive oil
1/4 cup kosher salt
2 tablespoons chopped fresh parsley
2 tablespoons paprika
1 tablespoons freshly ground black pepper
1 cup vegetable oil, divided
1 (3 1/2-4 pound) chicken, halved

Steps:

  • Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
  • Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
  • Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
  • Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.

FIRE DEPARTMENT CHICKEN



Fire Department Chicken image

My family loved this chicken sauce. I made some changes to the recipe for my families taste. I added 3 tablespoons poultry seasoning and 1/2 teaspoon black pepper. I used skinless, boneless chicken that was grilled on low till cooked. I had to mop this on as the seasonings would not go through the spray bottle nozzle. My future hubby loves when I marinade the chicken in the sauce over night. I put everything in a bag and pop it in the refrigerator until ready to use. Please note this sauce will have a very strong vinegar smell when being cooked to the boil. I recommend cooking it outside if at all possible. I got the recipe from Copy Kat chat. If you have ever tasted the local Fire Department's grilled chicken, here is the spray they use. You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.

Provided by internetnut

Categories     Very Low Carbs

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 cups cider vinegar
1/2 cup oil
1/8 cup Worcestershire sauce
1/8 cup salt
1/2 cup butter

Steps:

  • Combine all ingredients, except chicken, and bring to boil.
  • Use this as a mop/spray.
  • Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.
  • Cook chicken until 160º in breast or 180º in thigh.

Nutrition Facts : Calories 316.8, Fat 33.5, SaturatedFat 12.4, Cholesterol 40.7, Sodium 2526.9, Carbohydrate 1.9, Sugar 0.9, Protein 0.2

6WBM LEBANESE CHICKEN



6WBM Lebanese Chicken image

From the 6 Week Body Makeover Cookbook chicken section. Recipe requires the meat to marinade in mixture for several hours in the refridgerator.

Provided by jjb073

Categories     Very Low Carbs

Time 1h25m

Yield 2 oz. servings, 16 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts
3/4 cup lemon juice
8 garlic cloves, minced
2 teaspoons thyme
1 tablespoon paprika
1 1/2 teaspoons cumin
3/4 teaspoon cayenne pepper

Steps:

  • Mix lemon juice, garlic, thyme, paprika, cumin and pepper in mixing bowl.
  • Marinate chicken mixture in the fridge for several hours.
  • Bake at 350 degrees for 35-40 minutes.

Nutrition Facts : Calories 71.7, Fat 1.6, SaturatedFat 0.3, Cholesterol 36.3, Sodium 66.8, Carbohydrate 1.7, Fiber 0.3, Sugar 0.4, Protein 12.3

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