New York Finger Lakes Chicken

New York Finger Lakes Chicken


"This barbecue sauce tastes exactly like the famous New York State Finger Lakes sauce for chicken that is enjoyed all over Central New York in the summer. Because it uses fat-free mayonnaise instead of the usual oil and egg, the sauce adheres to the chicken better and the finished product is more moist."


2 h 35 m servings 161 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 2121 mg
  • 85%

Based on a 2,000 calorie diet

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  1. In a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning, and vinegar. Whisk until fully blended. Reserve 1/4 of the sauce for basting. Pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4 hours to marinate.
  2. Lightly oil grill and preheat to medium high.
  3. Remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. Baste with reserved sauce while grilling.
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  1. 9 Ratings


Being that I have lived in the Finger Lakes region of NY for 29 years (minus one year in Savannah, GA), I really WANTED to like this. HOWEVER, it tastes NOTHING like the "famous bbq sauce" that...

The chicken really didn't have much flavor. I was disappointed.

Tasty and very moist. The vinegar adds a nice tang to the chicken. I do think it needed a bit more seasoning to it so next time I'll add a little red pepper or something.

Tastes almost just like spiedies, but so much easier. Cut the chicken into pieces and wrap in buttered Italian bread for a great taste!

Very nice recipe. My son loved it. He couldn't get enough of it.

This was good, very tangy.