By Kipp Rix
One of the things I love about being a firefighter is how we have the ability to have our family join us at work on holidays to share a meal. Not only do such traditions help strengthen the fire family bond, but the valuable lessons that our young children and grandchildren learn and are exposed to are priceless.
The crew and I were tired of the same old routine for Thanksgiving–that is to say, we were tired of the same old roasted turkey. I came up with this recipe in an effort to give us a hearty meal that would still encompass the flavors and joy shared at Thanksgiving. In keeping with my philosophy in station life cooking, the vast majority of the prep can be done prior to coming on shift and just in case we got called out, the meal would hold up to delayed dining.
So, take this recipe, invite all the families to come to the station one night, and celebrate New Year’s with your family and friends.
Lig an béile a thabhairt teaghlach – Let the meal bring family!
Ingredients
8 large chicken thighs
½ cup orange juice
½ cup lemon juice
¼ cup zesty Italian salad dressing
4 tablespoons fine diced garlic
1 tablespoon crushed red pepper flakes
1 large lemon
Cooking Directions
- In a large bowl, combine the orange and lemon juice, salad dressing, garlic, and pepper flakes.
- Divide the thighs into two sealable plastic bags and pour equal amounts of the marinade in both bags.
- Evacuate as much air from the bags as possible and seal.
- Place the bags in the refrigerator and allow chicken to marinate for a minimum of one day; it is best if they soak for three days to maximize the flavors.
- Preheat the oven to 425°F.
- Place thighs skin-side up in deep baking dishes and add about half the marinade; discard the remaining marinade.
- Cook the chicken until a meat thermometer reads 165°F when inserted in the meatiest area of the thigh near a bone.
With this meal, I served cranberry sauce, green bean casserole, and stuffing, making for an excellent Thanksgiving meal that will be well received any time of year.
Firefighter and Fire House chefKipp Rixhas been in the fire service for 21 years working as both a volunteer with San Juan County, NM, and a career firefighter with Farmington Fire, NM. Kipp’s journey into the world of cooking started at an early age inspired by Graham Kerr (the Galloping Gourmet) and Julia Child. Currently Kipp’s style of cooking specializes in outdoor grilling and smoked meats with a flair for southwest flavors. Kipp has published two Fire House cookbooks, “Fire House Favorites” and “14 Days on Rt. 66,” available through his Web site (fhpllc.net). In 2012, Kipp’s chili “Animas River Red” was awarded the title of “Best Fire Fighter Chili” in the state of New Mexico, having taken first place at the Hook N Ladder Chili Cook Off sponsored by the Ruidoso Fire Department. Kipp is also an adjunct instructor with San Juan College in the fire science department and conducts specialized fire training. In 2011, Kipp became a contributing writer for Fire Engineering and Fire Life, writing a monthly cooking article, and in 2012 launched his premier episode of theFire House CuisineCooking Showon the Fire Life Web site. In 2015, Kipp became a contributing writer with Inspire Health Magazine, where he shares his Fire House-inspired recipes“Healthy Food with an Attitude.”
