Firehouse BBQ Chicken Recipe
Firehouse BBQ Chicken isn’t just any grilled chicken—it’s packed with bold spices, a smoky char, and a sauce that clings, baby!The key to deep, caramelized coating for this copycat is basting at the right time. Too early, and the sugars burn. Too late, and you miss that sticky, glazed finish.I always mix a bit of smoked paprika into the rub to deepen the barbecue richness before the sauce even touches the meat.Grill it over medium heat and let those edges crisp up. That slight crunch on the outside with the tender inside is exactly what makes this recipe worth every step.
Ingredients
- 2 lb Chicken Thighs
- 1 cup Cider Vinegar
- 1/2 cup Hot Sauce
- 1/4 cup Lemon Juice
- 2 tbsp Paprika
- 1 tbsp Salt
- 1 tbsp Black Pepper
- 2 cloves Garlic minced
- 1/2 cup Olive Oil
Instructions
- Mix cider vinegar, hot sauce, lemon juice, paprika, salt, pepper, garlic, and olive oil in a bowl.
- Place the chicken thighs in a resealable bag.
- Pour the marinade over the chicken and seal the bag.
- Refrigerate for at least 2 hours, turning occasionally to coat.
- Preheat your grill to medium-high heat.
- Remove chicken from the marinade and place it on the grill.
- Grill the chicken for 25 minutes, turning occasionally, until juices run clear.
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