Candis Finger Lickin Smokin Chicken Recipes

FINGER-LICKING CHICKEN MARINADE

Finger-Licking Chicken Marinade image

A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.

Provided by echo echo

Categories Chicken

Time 3m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Steps:

Whisk together all ingredients in a small bowl.
Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

FINGER-LICKIN' SMOKED CHICKEN

Finger-Lickin' Smoked Chicken image

Make and share this Finger-Lickin' Smoked Chicken recipe from Food.com.

Provided by Pepina Rae

Categories Whole Chicken

Time 2m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

3 chicken, cut in half
1 tablespoon cajun seasoning
1/2 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce
2 tablespoons lemon juice
1 teaspoon garlic powder
1 (12 ounce) can 7-up

Steps:

Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour.
Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up.
Cook chickens on charcoal grill with mesquite charcoal.
Turn often and baste with butter/7-Up mixture several times.
When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.

Nutrition Facts : Calories 575.9, Fat 42.3, SaturatedFat 14.8, Cholesterol 192.8, Sodium 229.9, Carbohydrate 3.5, Sugar 2.8, Protein 42.9

FINGER LICKIN' CHICKEN DRUMSTICKS

Finger Lickin' Chicken Drumsticks image

My DH loves the sauce on this chicken! It's nice and easy to make and uses ingredients that are almost always on hand.

Provided by Mrs. Lumpy

Categories Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

5 chicken drumsticks
1/4 cup Heinz 57 steak sauce
1/4 cup spicy bbq sauce
2 tablespoons honey
1/2 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon minced garlic
salt and pepper

Steps:

Preheat oven to 375 degrees.
Spray 8x8 pan with nonstick cooking spray.
Remove skins from drumsticks.
Rub salt and pepper to taste on chicken.
Place in pan.
Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
Place chicken in oven.
Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
Serve and enjoy!

FINGER LICKIN' OVEN BARBECUE CHICKEN

Finger Lickin' Oven Barbecue Chicken image

This recipe makes a very flavorful sauce that is perfect on chicken or used to jazz up plain rice. It is great to fix when you want to grill but the weather just won't cooperate! Even people who don't like barbecue love this sauce. I typically like to double it and set some aside for extra dipping

Provided by Chef Buggsy Mate

Categories Chicken

Time 1h15m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

3 -4 lbs chicken pieces
1 small onion, chopped
1 cup ketchup
3/4 cup water
1/4 cup apple cider vinegar
2 tablespoons buffalo wing sauce (I use Ken's brand)
2 teaspoons Worcestershire sauce
2 teaspoons prepared yellow mustard, well rounded
2 teaspoons minced garlic
1 tablespoon brown sugar
1 tablespoon canola oil

Steps:

Pour canola oil into a large frying pan and heat over medium heat.
Add chicken pieces and brown well.
Remove chicken and place in a 9x13-inch baking pan.
Preheat oven to 350°F.
Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
Sauté about 2 minutes.
Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
Pour sauce mixture into frying pan with onion and stir to combine.
Simmer sauce for 15-20 minutes to allow the flavors to blend.
Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
Bake chicken for 30 minutes or until juices run clear.
Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.

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