Best 5 Firehouse Event Poultry Marinade 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!

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.

CHICKEN MARINADE (FIREHOUSE) RECIPE

Steps:

• combine and pour over chicken; marinate 24 hours+

LOCAL FIREMAN CHICKEN BARBECUE SAUCE

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.

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.