Finger Lickin Barbecued Chicken

READY IN: 1hr 20mins
Recipe by KimmieOH

This recipe was given to me about 20 years ago from a very dear friend. This chicken is very tasty especially when grilled and basted often. I need to make a notation on this recipe: This is not a thick saucy recipe - it is a salty/briny recipe. This can be baked -BUT - I will say it is much better when you grill and baste the chicken frequently. I myself like to add extra Worcestershire sauce. Another added note is on the vinegar - I use Heinz Apple Cider Vinegar -- NOT -- Distilled or White. This recipe is actually used quite often at Chicken BBQ's or at festivals and fairs in our hometown.

Top Review by IngridH

I really liked this chicken. It was moist, tender and very flavorful. I made 1 cup of marinade, half of which I soaked the chicken thighs in for about two hours, then discarded. The other half cup I kept for basting the chicken during the last half of grilling. I made one substitution, replacing the onion with a tablespoon of onion powder (not salt), so that I would have less solids in the basting sauce. My only complaint about this recipe is that it was just a bit too salty by the time I got to the last few bites of chicken. I think next time, I'll cut the salt back, and this should be near perfect.

Ingredients Nutrition

Directions

  1. Mix above ingredients together and bring to a boil.
  2. This sauce can be basted on chicken and then grilled or baked.
  3. When cooking baste chicken frequently.
  4. Bake 350 degrees for 1 hour or till chicken is done or Grill until chicken is done. "Grilling takes longer - but the chicken is really good. When grilling I baste the chicken about every 15/20 minutes then turn.".

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