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Famous Firemen's Grilled Chicken Recipe

Famous Firemen's Grilled Chicken

A classic firehouse and upstate New York–style grilled chicken made with a tangy oil-and-vinegar marinade. Bone-in chicken pieces are grilled over medium heat until juicy, browned, and fully cooked.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4-5 lb Bone-in chicken pieces, preferably split breasts, thighs, legs, or leg quarters
Marinade
  • 1 cup Vegetable oil
  • 1/2 cup Apple-cider vinegar
  • 1 large Large egg
  • 1 tablespoon Salt
  • 1 teaspoon Poultry seasoning
  • 1/2 teaspoon Ground black pepper

Method
 

Step-by-Step
  1. Whisk the vegetable oil, apple-cider vinegar, egg, salt, poultry seasoning, and black pepper until the mixture is well emulsified.
  2. Place the chicken in a nonreactive container or large resealable bag. Pour the marinade over the chicken, turn the pieces to coat, cover, and refrigerate for 4–24 hours, turning occasionally.
  3. Prepare a charcoal or gas grill for medium heat, approximately 350–400°F. Set up a two-zone fire with a hotter area and a cooler area for managing flare-ups.
  4. Remove the chicken from the marinade and discard the used marinade. Grill the chicken skin-side down initially, turning every 5–10 minutes and moving pieces to the cooler zone when needed.
  5. Continue grilling for approximately 40–60 minutes, depending on the size of the pieces. Cook until the thickest part reaches at least 165°F; thighs and leg quarters are often more tender at 175–185°F.
  6. Transfer the cooked chicken to a clean platter and rest for about 5 minutes before serving.

Notes

For safer basting, reserve a clean portion of marinade before adding the raw chicken. Never reuse marinade that touched raw chicken unless it is boiled thoroughly first. Use indirect heat or the cooler grill zone because the oil-based marinade can cause flare-ups.