2 cups oil
4 cups apple cider vinegar
¼ to ½ cup salt
1½ tsp pepper
2 tbsp poultry seasoning
3 eggs
Mix all ingredients. Marinate for a few hours, but no more than 5 hours. Grill chicken until cooked. Better if you use split chickens or chicken pieces that have skin & bone.
WNY Fire Dept Chicken
BBQ
I’ve scaled it down and adapted it.
Ingredients: 1 c vegetable or canola oil
2 c cider vinegar
¼ c salt
1 T poultry seasoning
¾ t pepper
1 ½ T Dijon mustard
Chicken – split chicken, chicken pieces or boneless skinless
Mix all liquids & seasonings until emulsified (I prefer to do this with a blender but you can whisk it by hand.). Divide marinade in half. Reserve half to drizzle over the chicken as you grill it. Marinate the chicken in the other half of the marinade. If using boneless skinless chicken, do not marinate longer than 3 hours or it will be too strong. For split chickens or chicken with skin & bones, do not exceed 8 hours marinating time. For chicken with skin and bones, start grilling bone side down. Grill using indirect heat if it is flaring up too much. This tastes the best cooked over charcoal, but I usually use my gas grill because it’s just easier. I have also baked this in the oven on a rainy day and broiled at the end of cooking and it came out pretty decent. I want to try it on chicken in my air fryer. Drizzle marinade over chicken frequently as it grills or use a mop or basting brush. This is enough for probably 3 whole chickens cut into pieces.
This tastes very close to Chiavetta’s marinade.The original Fire Dept recipe called for a raw egg and not Dijon. I once saw a recipe that suggested using Dijon instead of the raw egg, and I love it, plus there’s nothing raw in the marinade this way. The concept for this recipe comes from Dr Baker’s Cornell Chicken which I think first appeared at a NY State fair.
Love this chicken served with salt potatoes or potato salad! Quintessential Buffalo summer meal.
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