Finger Lickin Barbecued Chicken

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.".


Most Helpful

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.

IngridH April 20, 2010

VERY good chicken! It made a ton of sauce, I had a whole chicken cut in half and basted about every 10 minutes and still ended up throwing away a lot of the sauce but it was delicious! We used our propane grill and kept the temp at about 350 and the halves cooked for about 1.5 hours to crispy brown perfection with a wonderful flavor. Thanks for a really good recipe and to Deely for bringing it to my attention!

~Robyn~ November 23, 2009

Excellent flavor and crispness. I grilled 5 legs at 500 degrees indirect heat for 40 minutes. They came out perfect. I added about 1 TBS of red pepper flakes to give it some heat. Thanks for posting this.

Love to Eat!! November 16, 2009

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