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Firemen's Field Day Chicken Barbecue is my favorite way to grill chicken! In the original recipe the meat is marinated in a seasoned oil and vinegar solution for at least 24 hours. I changed the cooking method just a tiny bit by parboiling my chicken right in the marinade. Once it's parboiled, I finish it off on the grill!
This Firemen's Field Day Chicken Barbecue recipe takes me back to my youth. The Hermon Fireman's Field Day was a Sunday event that we always wanted to attend. The marinade they use on their barbecue is the absolute best and to smell it on the grill cooking is sublime!
At the field day barbecue, there always was an abundance of food. From baked beans, to potato, macaroni, or tossed salad. The dessert was not to be forgotten and you could always count on the pies to be homemade by locals!
I remember when the firemen would come by our home before the Field Day event. They would drop off foil pie tins for the locals to donate pies in. I remember my Mom and Nanny taking those tins and making pies for the Firemen's Field Day! That always made dessert at the field day special.
Sometimes, after enjoying all this delicious grilled food I will feel heartburn. On a day filled with goodies like the Firemen's Field Day event, where the food is abundant and maybe not so easy on the stomach, you can bet I am glad to have found a product like New TUMS Sugar-Free heartburn relief.
Sugar is not a part of my diet like it used to be. Following the Keto Diet has worked wonders for me by helping me shed over 40 pounds. Not to mention I feel great! However, I still have my bouts of heartburn and I love that I can get all the extra-strength power of TUMS without the sugar! TUMS Sugar-Free Melon Berry offers fast heartburn relief with the #1 Pharmacists recommended antacid in a sugar-free form! Now that is something that makes me quite happy!
Recipe Tip!
Parboiling your chicken in the marinade helps infuse more of that delicious flavor!
Parboiled and ready for the grill!
I don't like starting from raw on the grill with chicken. For this reason I add another step to the famous Firemen's Field Day Chicken Barbecue. That step would be parboiling to partially cook before grilling. I want to be confident that when you cut into the chicken I barbecued for you, that your not going to find raw meat!
When you parboil the chicken in the marinade, it infuses more of that vinegary yumminess into the chicken. This also helps the skin to crisp up real nice on the grill. I tend to think the egg in the solution helps with that crispy skin part too!
When I make this barbecue for us at home, I serve it with grilled onions and a tossed salad. I also love to put a nice heaping tablespoon of spicy salsa on my tossed salad. After the onions and the spicy salsa, you can bet I may pay for it a little later, so I like to keep those TUMS Sugar-Free right handy!
Be sure to pin Firemen's Field Day Chicken Barbecue
for your next cookout!
If you have not tried making Firemen's Field Day Chicken Barbecue, then why not print the recipe right now and give it a try!
Firemen's Field Day Barbecue Chicken
Shelby Law Ruttan
Also known as Cornell chicken, this Firemen's Field Day Barbecue Chicken is marinated and then parboiled in the marinade before finishing it off on the grill
In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
Place leg quarters in large dutch oven. Pour marinade over chicken.
Refrigerate at least 24 hours.
When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.
Notes
The oil in the marinade is not all absorbed by the chicken. This is taken into consideration when calculating nutrition.Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
Place leg quarters in large dutch oven. Pour marinade over chicken.
Refrigerate at least 24 hours.
When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside.
Notes
The oil in the marinade is not all absorbed by the chicken. This is taken into consideration when calculating nutrition.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
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Reader Interactions
Comments
Kelly Anthony
This chicken looks so tasty. I mean look at that skin. It looks crispy and delicious. Can't wait to try this recipe
Hi Shawn, the egg is part of what makes this recipe what it is. I highly recommend using it. However, if you don't use eggs, you can eliminate it. When I first was given this recipe I found it odd there was egg, but I went ahead with it anyway and have been very happy with ever since. I think something about the egg and vinegar solution makes the chicken juicier and gives it a coating that grills up extra nice.
There is usually too much rain in Scotland for a BBQ, well very often anyway, but this year we have had nearly 4 months of sunshine which is unheard of so lots of BBQ recipes here too.
Laura always takes about a local amusement park and the chicken they would make there. It wasn't a fire house, but it sounds similar to your memories of the firemen's field day! It's hard to beat a good barbecued chicken, and this looks amazing! Putting it on the menu now. 🙂
Hi Catherine! I would DEFINITELY try it in the air fryer! You could either skip parboiling it and just marinate it for a full day first. Then cook on 350 until it is done. OR you could par boil it, then put it in the air fryer to try to crisp up the skin on 400 (that is the highest setting on my air fryer) (if your using chicken with skin on). I would only try broiling it if you par boiled it, then put it under to crisp the skin up, just watch it closely. Let me know how it works! Thanks for checking 🙂
tried ...with thighs ... I was worried (me on the grill) so I did it sort of covertly and brought in my finished "masterpieces" (did the ten minutes per side and temp checked ... well flipped a little less than ten on the first side ... I had some smaller ones that were edging towards burn haha, i mean char). Set them to the cool side of my grill while I also grilled some B/S Chicken breasts ... my other half gobbled the thigh down, then said, let's go show my parents and have them try it ... again, why I did this covertly, I wasn't giving myself a chance. Anyway, she approved as well, which as we ladies knows, when the MIL eats it and says it is okay...we know we did A okay!!! on a side note, the recipe I have from back home uses 3 TBSP of salt, so I was excited to see that cut back, and they also use a pinch of white pepper... that shall go into the next attempt! for comparison ... I didn't want to be THAT person that says they did things differently then ... say how great or awful it was... anyway, spot on, and the boiling part was an awesome addition...the thighs came out crispy on the outside and juicy/moist/tender on the inside! It reminded me of a good piece of fried chicken in that aspect. Thanks for sharing your recipe, I am looking forward to perusing your arsenal for some more gems!
This is a grilling recipe, and is made this way because it has a unique flavor due to it being cooked on the grill. You may be able to cook the chicken in the instant pot (just use your manual for the time and setting), but I recommend putting it on the grill at the end to give it that charred flavor.
Kelly Anthony
This chicken looks so tasty. I mean look at that skin. It looks crispy and delicious. Can't wait to try this recipe
Linda Nortje
This looks so good and easy to make too ! I can see my family will love these chicken quarters !
Danielle
That chicken is making me drool. I love the idea of parboiling in the marinade - I'll have to try it!
Shawn Szalewski
Do you need the egg in the marinade?
Shelby Law Ruttan
Hi Shawn, the egg is part of what makes this recipe what it is. I highly recommend using it. However, if you don't use eggs, you can eliminate it. When I first was given this recipe I found it odd there was egg, but I went ahead with it anyway and have been very happy with ever since. I think something about the egg and vinegar solution makes the chicken juicier and gives it a coating that grills up extra nice.
Claudia Lamascolo
I just love that char on this chicken that is my favorite part of any grilled chicken and this barbecue looks fabulous! Now I am wishing for some!
Jacqueline Meldrum
There is usually too much rain in Scotland for a BBQ, well very often anyway, but this year we have had nearly 4 months of sunshine which is unheard of so lots of BBQ recipes here too.
Crystal Faulkner
This recipe is so amazing!!
Jennifer
This looks so delicious!
Carolyn
This looks delicious!
David @ Spiced
Laura always takes about a local amusement park and the chicken they would make there. It wasn't a fire house, but it sounds similar to your memories of the firemen's field day! It's hard to beat a good barbecued chicken, and this looks amazing! Putting it on the menu now. 🙂
Catherine Voci
We don't have a grill do you think it could be done under a broiler or air fryer?
Shelby Law Ruttan
Hi Catherine! I would DEFINITELY try it in the air fryer! You could either skip parboiling it and just marinate it for a full day first. Then cook on 350 until it is done. OR you could par boil it, then put it in the air fryer to try to crisp up the skin on 400 (that is the highest setting on my air fryer) (if your using chicken with skin on). I would only try broiling it if you par boiled it, then put it under to crisp the skin up, just watch it closely. Let me know how it works! Thanks for checking 🙂
ValGal
tried ...with thighs ... I was worried (me on the grill) so I did it sort of covertly and brought in my finished "masterpieces" (did the ten minutes per side and temp checked ... well flipped a little less than ten on the first side ... I had some smaller ones that were edging towards burn haha, i mean char). Set them to the cool side of my grill while I also grilled some B/S Chicken breasts ... my other half gobbled the thigh down, then said, let's go show my parents and have them try it ... again, why I did this covertly, I wasn't giving myself a chance. Anyway, she approved as well, which as we ladies knows, when the MIL eats it and says it is okay...we know we did A okay!!! on a side note, the recipe I have from back home uses 3 TBSP of salt, so I was excited to see that cut back, and they also use a pinch of white pepper... that shall go into the next attempt! for comparison ... I didn't want to be THAT person that says they did things differently then ... say how great or awful it was... anyway, spot on, and the boiling part was an awesome addition...the thighs came out crispy on the outside and juicy/moist/tender on the inside! It reminded me of a good piece of fried chicken in that aspect. Thanks for sharing your recipe, I am looking forward to perusing your arsenal for some more gems!
Janet
Can u make this a instant pot recipe
Shelby Law Ruttan
This is a grilling recipe, and is made this way because it has a unique flavor due to it being cooked on the grill. You may be able to cook the chicken in the instant pot (just use your manual for the time and setting), but I recommend putting it on the grill at the end to give it that charred flavor.