Ingredients
Marinade:
- 2 cups vinegar
- 1 cup oil
- 1 egg
- 3 tablespoons salt
- 1 tablespoon poultry seasoning
- Pepper
- 6 to 8 chicken breasts
Directions
Put all ingredients (accept chicken) into a blender and blend until smooth.
Place chicken in an airtight container. Pour mixture over chicken and marinate for at least 1 to 2 hours (I allow mine to marinade overnight in the refrigerator). Remove chicken from marinade and cook over grill until done. Bring marinade to a boil and use to baste the chicken while cooking.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By Spittal
on March 27, 2013
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This recipe has been around for at least 60 years and was called Fireman's Chicken.
In upstate New York when I was a kid, all the small towns use to have volunteer Firefighters. Once a year the firefighters would hold a local carnival or field days as it was called and many towns also had a Parade. The towns would schedule their Parade on Friday with Field Days (Games, Pony Rides, Grocery Raffle, Over/Under Dice Roll, Etc.. Then on Saturday they would again have their Field Days and a Chicken Barbecue. The Chicken Barbecue recipe was
the Cornell Barbecue Chicken. All of the towns Firemans' wives and the Ladies Auxillary would make the fixins for the Barbecue, (potato Salad, coleslaw, rolls, baked beans, corn on the cobb, etc.. If you want a sweet red sauce, This is Not it. If you want something different that has fantastic flavor and simply mouthwatering in every bite, give it a try. You won't be disappointed.
By hallse_12639949
Woodbridge, 86
on February 09, 2010
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Growing up, this was the only chicken at bbq's in the finger lakes region. I used to use Chiavetta's marinade (also upstate NY but believe this to be the best. Going down the road and seeing a firemans chicken bbq you knew this would be served. Salt potatoes and baked beans finished it nicely. You have to use chicken quarters or some other bone in, skin on chicken and marinade it minimum 8 hours. It's not the same with skinless, boneless breasts. Yes, it will flare up and you need to cook low and slow. You won't regret it though.
By midgecrim_7699142
Statesville, NC
on March 07, 2009
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They use this recipe at fundraisers in the fingerlakes region. The recipe was developed at cornell university you can get the recipe and story at thier site. If you go to a chicken barbecue in New York fingerlakes and onondoga county this is what you will get. Usually with salt potatoes beans salad and a roll. They barbecue half chickens, you can also use pork.
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