Chicken Marinade Firehouse Recipes

FIREMEN'S FIELD DAY BARBECUE CHICKEN

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.

FIRE DEPARTMENT CHICKEN

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.

FIREHOUSE EVENT POULTRY MARINADE

Steps:

• Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
• Crack the egg into a medium nonreactive bowl.
• Using an electic mixer at low speed, beat the egg.
• SLOWLY beat in the oil.
• This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
• Beat in the vinegar, salt, poultry seasoning and pepper.
• Use half as a marinade.
• Cover and refrigerate the rest to use as a baste while grilling.
• Be careful to discard the marinade after removing the chicken, don't use this portion as the basting sauce!
• Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.

CHICKEN MARINADE (FIREHOUSE) RECIPE

Steps:

• combine and pour over chicken; marinate 24 hours+

FIREHOUSE CHICKEN

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.