Chicken Marinade Firehouse Recipes

FIREHOUSE EVENT POULTRY MARINADE

I adopted this recipe from Recipezaar because the marinade looks very interesting and I want to try it. However, the amount of cider vinegar seem a little much. When I made this to make Chicken Kabobs, I decreased the cider vinegar and salt, so I've adjusted the recipe some. Very nice marinade. Chicken came out very moist and flavorful.

Provided by Nimz_

Categories Chicken

Time 45m

Yield 3 cups

Number Of Ingredients 6

Firehouse Event Poultry Marinade image

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.

Ingredients

1 cup vegetable oil
1 large egg
1 cup cider vinegar
1 tablespoon kosher salt
1 tablespoon poultry seasoning
1 teaspoon fresh ground black pepper

FIRE DEPARTMENT CHICKEN

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

Fire Department Chicken image

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

Ingredients

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

LOCAL FIREMAN CHICKEN BARBECUE SAUCE

I found this recipe off the internet a couple of years ago. I can't remember where except it was posted by a dorothy. Dorothy said "The history of this recipe she got the recipe from her mother-inlaw, and she told her that it is the one that the local fireman use at their chicken dinners. I hope you enjoy it as much as we do! It's really delicious. It contains eggs, so use immediately." My family loves this chicken barbecue sauce. We think it tastes real close to what the firemen do use. We marinate our chicken overnight then inject it the next day to get the sauce through the chicken which we think tastes better that way. In the picture I boiled my chicken and cooled it then marinated it overnight with no need to inject it and it was full of flavor.

Provided by internetnut

Categories Very Low Carbs

Time 15m

Yield 1 1/2 cups, 6-8 serving(s)

Number Of Ingredients 6

Local Fireman Chicken Barbecue Sauce image

Steps:

In blender, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper.
Blend together and baste on the chicken when grilling, or marinate chicken in the sauce in the refrigerator 1-1/2 hours.

Ingredients

2 eggs
1/2 cup vegetable oil
1 cup cider vinegar
1 tablespoon salt
1 1/2 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

FIREHOUSE CHICKEN

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

Firehouse Chicken image

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.

Ingredients

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