What is Firehouse Chicken? Chances are if you don’t live in upstate or western New York or have friends from that area, you may have never heard of it, but...
What is Firehouse Chicken? Chances are if you don’t live in upstate or western New York or have friends from that area, you may have never heard of it, but that is about to change. You might also know it as Cornell Chicken, perhaps?
In a medium mixing bowl, combine the 2 cups apple cider vinegar, 1 cup vegetable oil, 1/2 cup mayonnaise, 1 tablespoon coarse kosher salt, 1 tablespoon poultry seasoning, 1 tablespoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon ground black pepper. Whisk until smooth.
Pierce the 4 chicken quarters with a fork several times to allow marinade to really sink in.
Place the chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with the marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
Heat the 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 the 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. Using an internal digital thermometer check for a temperature of 165°F.
Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
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