6wbm Firehouse Grilled Chicken Recipes
VINEGAR GRILLED CHICKEN
A delicious marinade for grilled chicken.
Provided by Wendy Shirley
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 4
Number Of Ingredients 8
Steps:
- Place the water, vinegar, pepper, salt, Worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. Shake to combine ingredients, then add chicken, seal, and shake to coat. Place in refrigerator to marinate at least 4 hours.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade.
- Cook on preheated grill until no longer pink in the center; about 10 minutes per side.
Nutrition Facts : Calories 400 calories, Carbohydrate 3.7 g, Cholesterol 161.5 mg, Fat 14.8 g, Fiber 0.5 g, Protein 59.5 g, SaturatedFat 3.3 g, Sodium 3133.7 mg, Sugar 1 g
6WBM FIREHOUSE GRILLED CHICKEN
Make and share this 6WBM Firehouse Grilled Chicken recipe from Food.com.
Provided by jjb073
Categories < 60 Mins
Time 50m
Yield 2 ounce servings, 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine lemon juice and all spices and minced chili in a mixing bowl. Mix thoroughly with a fork to make sure they are incorporated.
- Lay chicken breasts out in a single layer in a flat plastic container that would allow you to seal and turn several times. Pour marinade over breasts. Seal container and turn several times to assure that the marinade is evenly distributed over the chicken.
- Store in the refrigerator for approximately 4 hours or overnight. Turn several times while in the refrigerator.
- Preheat indoor or outdoor grill. Before grilling, sprinkle one more time with freshly ground black pepper. Grill for about 18 to 20 minutes over medium to medium high heat.
Nutrition Facts : Calories 106.6, Fat 5.5, SaturatedFat 1.6, Cholesterol 36.3, Sodium 42.4, Carbohydrate 2.1, Fiber 0.5, Sugar 0.5, Protein 12.1
6WBM CROCK POT CHICKEN SOUP
Make and share this 6WBM Crock Pot Chicken Soup recipe from Food.com.
Provided by jjb073
Categories Low Cholesterol
Time 11h45m
Yield 2 ounce servings, 6 serving(s)
Number Of Ingredients 14
Steps:
- Put chopped onion and garlic on bottom of crock-pot and place chicken on top.
- Add seasonings and vegetables.
- Fill crock-pot to top with water.
- Put on lid and cook on low for 11-12 hours.
Nutrition Facts : Calories 174.7, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 84.3, Carbohydrate 11, Fiber 3.8, Sugar 5.7, Protein 17.4
FIREHOUSE CHICKEN
Two chicken halves won't fit in a standard 10-inch cast-iron, so this recipe calls for both a pan and a baking sheet. If you have a 14-inch pan, you can go straight from stovetop to oven.
Categories Bon Appétit Chicken Dinner Kid-Friendly Healthy Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and 1/2 cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1-3 days.
- Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
- Preheat oven to 400°F. Heat remaining 1/2 cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15-20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
- Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 20-25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
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- Purée garlic, vinegar, olive oil, salt, parsley, paprika, pepper, and ½ cup vegetable oil in a blender until smooth. Place chicken in a large resealable plastic bag and pour marinade over. Seal bag and chill chicken 1–3 days.
- Remove chicken from marinade and pat dry with paper towels. Let sit uncovered at room temperature 1 hour.
- Preheat oven to 400°. Heat remaining ½ cup vegetable oil in a large cast-iron skillet over medium heat. Place 1 chicken half, skin side down, in skillet, set another skillet or heavy pot on top, and add a couple of cans to weigh it down. Cook until skin is browned and crisp, 15–20 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat with remaining chicken half.
- Roast chicken in oven, skin side up, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 20–25 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
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