Best Candis Finger Lickin Smokin Chicken Recipes
FINGER-LICKIN' SMOKED CHICKEN
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
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-LICKING CHICKEN MARINADE
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
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' GOOD MUSTARD (OVEN) FRIED CHICKEN
This is another favorite of mine from an old Richard Simmons cookbook. It is full of fiber, low in fat and calories, tangy, crispy, chewy, MMmmmmm.
Provided by hollygollygee
Categories Chicken Thigh & Leg
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
- In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
- Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
- Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.
FINGER LICKIN' CHICKEN DRUMSTICKS
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
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
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
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.
CANDI'S FINGER LICKIN' SMOKIN' CHICKEN!
This dish is an absolute favorite! My family will ask me to make it constantly, even the hubby who hates chicken! The chicken pieces I use for this are legs and thighs still attached (these came from my own chickens) but yours don't have to be attached!
Provided by Candi Hummer
Categories Chicken
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier! place chicken in deep enough pan to cover in brine. cover with all brine ingredients. cover and refrigerate for 24 hours.
- 2. remove chicken from brine and rinse. The pieces will be darker because of the brine.
- 3. These directions are for charcoal/wood smoke, I do not use propane. spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
- 4. Use the brine in the smoker to mop/brush chicken with every 15-20 minutes. Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes. take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!) **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
