Cookout and BBQ, Poultry

FIRE DEPARTMENT CHICKEN

  • Chicken
  • 1 cup Water
  • 1 cup Cider vinegar
  • 1/2 cup Oil
  • 1/8 cup Worcestershire sauce
  • 1/8 cup Salt
  • 1 Stick Butter

    • You can use any cut of chicken you choose, but most Fire Departments use either halves or quarters.

    Combine all ingredients, except chicken, and bring to boil.

    Use this as a mop/spray.

    Grill chicken over direct heat, turning and basting often. Applying the mop is easy with a spray bottle.

    Cook chicken until 160º in breast or 180º in thigh.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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