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Fireman's Chicken Barbeque

A fond Summer memory is running errands on Saturday and coming across a Firehouse that was having a Chicken Barbeque. You know, the one with the big pit in front of the firehouse that is smoking away with this wonderful aroma that you smell before you see it! My car would make an immediate U-turn and I would be placing my order. Oh (Fire) Man!!!! This stuff is soooo good. This recipe is sometimes referred to as Cornell Chicken BBQ but I had always heard that it originated at a Firehouse on the Eastern Shore. The Barbeque Sauce is not your typical sauce that you buy in the grocery store. In fact it isn’t red at all. It is a clear vinegar based sauce that you marinade the chicken in for a few hours to flavor the chicken before you grill it. Don’t forget to reserve a bit of the sauce to brush on the chicken as you grill! By all means stop and support your local firehouse -- but for those times when you can’t find a Saturday Firehouse Chicken Barbeque Fundraiser - you will want to give this recipe a try!

Fireman’s Chicken Barbeque

4 Chicken Quarters or Chicken Pieces

½ Cup Mayonnaise

1 cup Vegetable Oil

2 cups Apple Cider Vinegar

1 Tablespoon Salt

1 Tablespoons Poultry Seasoning

½ teaspoon Ground Pepper

1 Tablespoon Garlic Powder

1 Teaspoon Paprika

Cooking Spray (for the grill grate) – optional

In a medium bowl , combine the mayonnaise, oil, vinegar, salt, poultry seasoning, pepper, garlic powder, and paprika. Whisk until smooth.

Pierce the chicken pieces with a fork several times to allow the marinade to seep in.

Place the chicken in a large airtight bag or container. Cover it with the marinade reserving ½ cup to baste the chicken with as it is grilling. Refrigerate the chicken and marinade for 2 hours minimum - or up to 24 hours.

Heat the grill to medium high. Place the chicken on the grill in indirect heat, and baste with the reserved marinade throughout the grilling process (about 35 minutes) or until the juices of the chicken run clear. After 35 minutes transfer the chicken to direct heat and continue to grill until the skin is crisp and you have those lovely grill marks. If you are using chicken pieces instead of quarters your grilling times may be less.

Discard any unused marinade. Remove the chicken from the grill and allow it to rest for 5 to 10 minutes.


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