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Firemen’s Field Day Chicken Barbecue is my favorite way to grill chicken! In the original recipe the meat is marinated in a seasoned oil and vinegar solution for at least 24 hours. I changed the cooking method just a tiny bit by parboiling my chicken right in the marinade. Once it’s parboiled, I finish it off on the grill!

Firemen's Field Day Chicken BarbecueFiremen's Field Day Chicken Barbecue

 

This Firemen’s Field Day Chicken Barbecue recipe takes me back to my youth. The Hermon Fireman’s Field Day was a Sunday event that we always wanted to attend. The marinade they use on their barbecue is the absolute best and to smell it on the grill cooking is sublime!

 

Firemen's Field Day Chicken Barbecue

 

At the field day barbecue, there always was an abundance of food. From baked beans, to potato, macaroni, or tossed salad. The dessert was not to be forgotten and you could always count on the pies to be homemade by locals!

 

Firemen's Field Day Chicken Barbecue

 

I remember when the firemen would come by our home before the Field Day event. They would drop off foil pie tins for the locals to donate pies in. I remember my Mom and Nanny taking those tins and making pies for the Firemen’s Field Day! That always made dessert at the field day special.

 

 

Firemen's Field Day Chicken Barbecue

 

Sometimes, after enjoying all this delicious grilled food I will feel heartburn. On a day filled with goodies like the Firemen’s Field Day event, where the food is abundant and maybe not so easy on the stomach, you can bet I am glad to have found a product like New TUMS Sugar-Free heartburn relief.

 

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Sugar is not a part of my diet like it used to be.  Following the Keto Diet has worked wonders for me by helping me shed over 40 pounds. Not to mention I feel great! However, I still have my bouts of heartburn and I love that I can get all the extra-strength power of TUMS without the sugar!  TUMS Sugar-Free Melon Berry offers fast heartburn relief with the #1 Pharmacists recommended antacid in a sugar-free form! Now that is something that makes me quite happy!

Recipe Tip!
Parboiling your chicken in the marinade helps infuse more of that delicious flavor!

Firemen's Field Day Chicken Barbecue

Parboiled and ready for the grill!

Firemen's Field Day Chicken Barbecue

 

I don’t like starting from raw on the grill with chicken. For this reason I add another step to the famous Firemen’s Field Day Chicken Barbecue. That step would be parboiling to partially cook before grilling. I want to be confident that when you cut into the chicken I barbecued for you, that your not going to find raw meat!

 

Firemen's Field Day Chicken Barbecue

 

When you parboil the chicken in the marinade, it infuses more of that vinegary yumminess into the chicken. This also helps the skin to crisp up real nice on the grill. I tend to think the egg in the solution helps with that crispy skin part too!

 

Firemen's Field Day Chicken Barbecue

 

When I make this barbecue for us at home, I serve it with grilled onions and a tossed salad. I also love to put a nice heaping tablespoon of spicy salsa on my tossed salad. After the onions and the spicy salsa, you can bet I may pay for it a little later, so I like to keep those TUMS Sugar-Free right handy!

Be sure to pin Firemen’s Field Day Chicken Barbecue
for your next cookout!

Firemen's Field Day Chicken Barbecue

If you have not tried making Firemen’s Field Day Chicken Barbecue, then why not print the recipe right now and give it a try!

Yield: 4 people

Firemen's Field Day Barbecue Chicken

Firemen's Field Day Barbecue Chicken
Prep Time 1 days
Cook Time 20 minutes
Total Time 1 days 20 minutes

Ingredients

  • 4 chicken leg quarters
  • 1 cup oil
  • 2 cups apple cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon poultry seasoning
  • 1 large egg

Instructions

  1. In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.
  2. Place leg quarters in large dutch oven. Pour marinade over chicken. 
  3. Refrigerate at least 24 hours.
  4. When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.
  5. Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.
  6. When grill is hot, remove chicken from marinade and discard marinade. Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside. 

Notes

The oil in the marinade is not all absorbed by the chicken. This is taken into consideration when calculating nutrition.

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Nutrition Information:

Yield:

4

Serving Size:

1 leg quarter

Amount Per Serving: Calories: 675
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
Chicken Barbecue
5 from 7 votes
Print

Firemen's Field Day Barbecue Chicken

Course Main Course
Cuisine American
Keyword barbecue, BBQ, chicken, Field Day, Firemen's Recipe, marinade, summer recipe
Prep Time 1 day
Cook Time 20 minutes
Total Time 1 day 20 minutes
Servings 4 people
Calories 675 kcal
Author Shelby Law Ruttan

Ingredients

  • 4 chicken leg quarters
  • 1 cup oil
  • 2 cups apple cider vinegar
  • 1 tablespoon salt
  • 1 tablespoon poultry seasoning
  • 1 large egg

Instructions

  1. In a large bowl, whisk together oil, apple cider vinegar, salt, poultry seasoning and egg.

  2. Place leg quarters in large dutch oven. Pour marinade over chicken. 

  3. Refrigerate at least 24 hours.

  4. When ready to cook, remove chicken from refrigerator. Keep in the dutch oven and just place on your stove top. Bring to a boil over medium high heat. Turn heat down to medium and continue cooking for 10 minutes.

  5. Remove from heat. Let sit for 10 minutes to cool. Meanwhile, pre-heat your grill for the final cook.

  6. When grill is hot, remove chicken from marinade and discard marinade.  Place chicken on grate. Cook for about 10 minutes on each side until chicken is no longer pink inside. 

Recipe Notes

The oil in the marinade is not all absorbed by the chicken. This is taken into consideration when calculating nutrition.

Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.