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.
Parboiling your chicken in the marinade helps infuse more of that delicious flavor!
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.
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Firemen's Field Day Barbecue Chicken
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- 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.