This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Napoli

1/2 cup Mazola Corn Oil
1 (0.6 ounce) envelope Italian salad dressing mix
1/3 cup lime juice
1 (2-1/2 to 3-1/2-pound) fryer, cut up

Mix together corn oil, salad dressing mix and lime juice. Brush chicken with corn oil mixture. Grill or broil about 6 inches from heat, brushing with oil mixture and turning frequently, 40 to 50 minutes or until tender. Serves 4.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Rosy Glazed Chicken

1 (8-ounce) can tomato sauce
1/2 cup orange marmalade
1/4 cup Mazola Corn Oil
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1-1/2 teaspoons dry mustard
2 (2-1/2 to 3-1/2-pound) fryers, cut up

Mix together tomato sauce, marmalade, 1/4 cup Mazola Corn Oil, onion, lemon juice, and mustard in saucepan. Bring to boil, stirring occasionally. Reduce heat; simmer 5 minutes. Brush chicken lightly with corn oil. Grill or broil 6 inches from heat, turning frequently, 40 to 50 minutes or until tender. Brush with sauce last 15 minutes. Serves 8.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Ole

1/2 cup Mazola Corn Oil
1 lemon, quartered
1 orange, cut in wedges
2 cloves garlic, split
2 whole cloves
1 bay leaf
3 whole fryer chicken breasts, split

Heat together corn oil, lemon, orange, garlic, cloves, and bay leaf in saucepan over medium heat for 10 minutes. Pour mixture over chicken; cover and marinate in refrigerator, turning occasionally, 2 hours or overnight. Remove from marinade. Grill or broil about 6 inches from heat, brushing with marinade and turning frequently, 40 to 50 minutes or until tender. Serves 6.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Sweet ‘n’ Sour Chicken Wings

24 chicken wings (from 2-1/2 to 3-1/2-pound fryers), tips removed
1 cup sugar
1 cup water
1 cup soy sauce
1/4 cup Mazola Corn Oil
1/4 cup unsweetened pineapple juice
1 teaspoon garlic powder
1 teaspoon ground ginger

Cut each wing in half. Mix together sugar, water, soy sauce, corn oil, pineapple juice, garlic powder and ginger; pour over wings. Cover and marinate in refrigerator 3 hours or overnight. Place parts in jelly roll pan. Bake in 350°F. (moderate) oven 50 to 60 minutes or until tender. Makes 48 pieces.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Teenage Gourmet Oven Fried Chicken

1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons snipped parsley
1 teaspoon seasoned salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon seasoned pepper
1/2 cup Mazola Corn Oil
1/8 teaspoon instant minced garlic
1 (2-1/2 to 3-1/2-pound) fryer, cut up

Mix together bread crumbs, cheese, parsley, salt, thyme and pepper. Place corn oil and garlic in shallow baking dish. Dip chicken in oil, then in crumb mixture. Bake in 400°F. (hot) oven, basting occasionally, 45 to 55 minutes or until tender. Serves 4.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Fruited Chicken

1 (2-1/2 to 3-1/2-pound) fryer, cut up and skinned
1/3 cup Mazola Corn Oil
1 (1-pound) can whole berry cranberry sauce
1/3 cup orange marmalade
1/2 teaspoon ground ginger
2 tablespoons Argo corn starch
1/3 cup water
1 (11-ounce) can Mandarin orange segments, drained and chilled
Hot cooked rice

Brown chicken in corn oil; remove to roasting pan. Mix together cranberry sauce, marmalade, and ginger in saucepan. Mix corn starch with water; stir into cranberry mixture. Cook over medium heat, stirring constantly, until mixture comes to boil and boils 1 minute. Pour 1/2 cranberry mixture over chicken; chill remaining half. Bake chicken in 350°F. (moderate) oven, basting occasionally, 30 minutes or until tender. Mix orange segments with reserved cranberry sauce and serve with chicken and rice. Serves 4.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Orange Barbecued Chicken

2 (2-1/2 to 3-1/2-pound) fryers, quartered
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic salt
1/2 cup dry white wine
1/3 cup Mazola Corn Oil
3 tablespoons lemon juice
1 teaspoon dried rosemary leaves
1 teaspoon dried parsley flakes
1 (6-ounce) can frozen orange juice concentrate, thawed

Season chicken with salt, pepper and garlic salt. Mix together wine, corn oil, lemon juice, rosemary and parsley; brush chicken on all sides. Grill or broil about 6 inches from heat, basting with oil mixture and turning frequently, 45 to 60 minutes or until tender. During last 10 minutes, brush with orange concentrate. Serves 8.

This recipe comes from a promo recipe sheet by Mazola Oil titled “National Chicken Cooking Contest Winning Recipes”. This was found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chicken Lickin’

1/2 cup Mazola Corn Oil
1/2 cup catsup
1/2 cup lemon juice
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
1 teaspoon salt
1 teaspoon hot pepper sauce
1/2 teaspoon pepper
1 (2-1/2 to 3-1/2 pound) fryer, quartered

Mix together corn oil, catsup, lemon juice, vinegar, Worcestershire sauce, salt, hot pepper sauce and pepper in saucepan. Bring to boil, reduce heat and simmer 5 minutes, stirring occasionally. Grill or broil chicken about 6 inches from heat, basting frequently with sauce and turning occasionally, 45 to 60 minutes or until tender. Serves 4. Note: Store remaining sauce in covered container in refrigerator.