Monday, August 18, 2014

Fire House Chicken

Last night, we made Fire House Chicken for dinner, a recipe my parents have been making since I was a kid.  From my research today, it appears that it is a variation of a recipe for Cornell BBQ Chicken, developed by Professor Robert Baker at Cornell University.  My husband and I call this recipe Fire House Chicken, because when Mitch was grilling it on the front porch of our first home in Pittsburgh, a person in a passing car called the fire department, thinking our house was on fire because of the smoke billowing off our porch.  

The poultry seasoning in the marinade makes the chicken look a little dirty, but it is super flavorful.  We use McCormick Poultry Seasoning, which contains thyme, sage, marjoram, rosemary, black pepper and nutmeg.  

We prefer to use boneless chicken thighs for this recipe, but you could also use boneless chicken breasts or bone-in thighs.  The thighs tend to soak up the marinade best, and are so flavorful and moist.  

There was a lot of smoke on our back porch yesterday as my husband grilled up the chicken on his Big Green Egg.  

This chicken is great left over, so we always make enough for two dinners.  We don't even reheat it when we serve it on day two.

Fire House Chicken


1 egg
1 C vinegar
1/2 C oil
1 T kosher salt
1 tsp poultry seasoning
4 lbs boneless chicken thighs


In a large bowl, beat the egg, then add the vinegar, oil, salt, and poultry seasoning.  Whisk all the ingredients together before adding the chicken.  Let the chicken sit in the marinade for 10 to 15 minutes while the grill is heating up.

While grilling the chicken, dip each piece back in the marinade at least 3 or 4 times.  Continually dip and flip the chicken, grilling it until cooked through.

Serves 8 to 10

Recipe Notes

We use Heinz Distilled White Vinegar, and Spectrum Organic High Heat Canola Oil when we make this recipe.

Protect yourself from salmonella by cooking the chicken a bit after using the marinade for the last time, and getting a clean set of tongs to remove the chicken.

We use the same amount of marinade whether we are cooking two pounds of chicken or four pounds of chicken.  With the four pounds of chicken thighs we made last night, my husband used up all the marinade as he was dipping and flipping the chicken.  Be prepared for a lot of smoke as the marinade drips down into the fire in your grill.

We purchased our boneless chicken thighs at Whole Foods.

If you are using large chicken breasts, you might want to cut them in half lengthwise.


Post a Comment