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Finger Lickin Barbecued Chicken

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Ingredients

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	1/4 cup worcestershire sauce
	1/2 cup heinz apple cider vinegar
	3 tablespoons salt
	2 tablespoons garlic salt or 4 garlic cloves, chopped
	1 onion, chopped fine
	1/2 cup butter
	1 cup water

Nutritional information

465.6

Calories

414 g

Calories From Fat

46.1 g

Total Fat

29.2 g

Saturated Fat

122 mg

Cholesterol

11135.4 mg

Sodium

12.8 g

Carbs

0.8 g

Dietary Fiber

6.1 g

Sugars

1 g

Protein

723g

Serving Size

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Finger Lickin Barbecued Chicken

Name: Finger Lickin Barbecued Chicken
Prep time: 20 min
Total time: 1 h 40 min
Yield: 3-4
Cuisine: American
Ingredients: : 1/4; : 1/2; : 3; : 2; : 1; : 1/2; : 1

Features:

Cuisine:

American

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.

100 min
Serves 3
Easy

Ingredients

Directions

Finger Lickin Barbecued Chicken, 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 – 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 , 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 , 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!

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Steps

1 Done	Mix Above Ingredients Together and Bring to a Boil.
2 Done	This Sauce Can Be Basted on Chicken and Then Grilled or Baked.
3 Done	When Cooking Baste Chicken Frequently.
4 Done	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.".