Roadside Chicken Recipes

FIREMAN'S CHICKEN

Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

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.

GRILLED ROADSIDE CHICKEN WITH KNOB ONIONS

Grilled Roadside Chicken With Knob Onions image

This is my favorite recipe form Rick Bayless' "Mexican Everyday" cookbook. This Mexican twist on a whole chicken is some of the best, juiciest, most flavorful chicken I've ever had!

Provided by p00gJr

Categories Whole Chicken

Time 2h

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons ground dried ancho chile powder
1 tablespoon dried oregano
1/2 tablespoon ground cloves
1/4 teaspoon ground cinnamon
3 garlic cloves, peeled and finely diced
3 tablespoons vinegar (I prefer apple cider)
1/4 cup orange juice
1 lime, juice of
1 teaspoon salt
1 whole chicken
1 bunch green onion, with large bulbs

Steps:

In a small bowl, mix together all the marinade ingredients.
Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

Nutrition Facts : Calories 759.6, Fat 53.7, SaturatedFat 15.3, Cholesterol 243.8, Sodium 865.7, Carbohydrate 8.1, Fiber 2.6, Sugar 2.5, Protein 58.6

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