Fireman Bobs Simple Garlic Chicken My Way Recipes

FIREMAN CHICKEN

Steps:

• In a medium mixing bowl, combine mayonnaise, vegetable oil, cider vinegar, fine sea salt, poultry seasoning, ground black pepper, garlic powder and paprika. Whisk until smooth.
• Pierce chicken with a fork several times to allow marinade to really sink in.
• Place chicken quarters into a large airtight plastic bag or other tight fitting container. Cover with marinade, reserving a 1/2 cup for basting. Refrigerate for a minimum of 2 hours, maximum of 24 hours.
• Heat grill to medium-high heat. You can use either gas or charcoal, however make sure you have a long burning charcoal if you go that direction. Place chicken on the grill on indirect heat.
• Use reserved marinade, basting the chicken throughout the cooking process. Cook over indirect heat for 35 minutes, turning and basting.
• At 35 minutes, transfer to direct heat to get a crispy and good char marks. At this time, stop basting. If you are using different cuts of chicken, please adjust accordingly.
• Remove from the grill and allow to rest for 5-10 minutes before serving. Discard any unused marinade.
• If you've tried this recipe, come back and let us know how it was!

FIREMAN'S CHICKEN

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.

CHICKEN VINDALOO MY WAY

Steps:

• Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
• Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
• Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
• Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
• Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
• Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
• Garnish with cilantro (if desired) and serve with hot white Basmati rice.
• ****Crock Pot Version***.
• Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.