Chicken A La Fire Station Recipes

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

CHICKEN A LA FIRE STATION

Steps:

• Preheat oven to 300 degrees F (150 degrees C), and grease a 7x11 inch baking dish.
• Pound the chicken breasts with a meat mallet until flattened. Place 1 tablespoon of butter on each breast, and sprinkle with Italian dressing mix. Roll up the breasts, secure them with toothpicks, and place in the baking dish.
• Whisk together the cream of chicken soup, sour cream, and sherry in a bowl until smooth, and pour over the chicken rolls.
• Bake in the preheated oven until the chicken is cooked through and tender and the sauce is bubbling, about 1 1/2 hours.