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READY IN 1½ hrs

Chicken Barbeque Sauce

Read Reviews (24)

"I got this recipe from my mother-in-law, and she told me that it is the one that the local firemen use at their chicken dinners. I hope you enjoy it as much as we do!! It really is delicious. It contains eggs, so use immediately." — Dorothy

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Original recipe makes 1 1/2 cups Change Servings

2 eggs
1/2 cup vegetable oil
1 cup cider vinegar

1 tablespoon salt
1 1/2 teaspoons poultry seasoning
1/4 teaspoon ground black pepper

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Directions

In a blender or food processor, combine the eggs, oil, vinegar, salt, poultry seasoning and ground black pepper. Blend together and baste on the chicken when grilling, or marinate the chicken in the sauce in the refrigerator for 1 to 1 1/2 hours before grilling.

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PREP 15 mins
READY IN 1 hr 30 mins

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Reviews More Reviews

Most Helpful Positive Review

May 21, 2008

I believe this is the Cornell recipe and it is very good. However there is a warning about the sauce. If you wish to use the extra sauce on the COOKED chicken, be sure to bring the sauce to a boil. The raw eggs are the reason to cook the sauce.

—missbear43

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Most Helpful Critical Review

Oct 11, 2003

Extremely easy to prepare and not necessary to use a blender or processor, as long as you mix by hand really well. The vinegar and eggs make a nice contrast, making the chicken quite flavorful. Slightly salty to the taste, it is not recommended for people who want to cut back on their sodium intake. I would recommend cutting the vinegar back maybe to 3/4 cup.

—BOB_TYRRELL

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28 Ratings

Jun 09, 2003

We thought this sauce was great, it was very similar to the chicken bbq's at local events. We will use it again soon. I would cut back on the salt though.

—ANNGORSKI

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May 07, 2009

Funny -- my name is Dorothy and I had a recipe almost exactly like this from my former mother-in-law! Glad I found this to remind how to make it. I always make a lot more: 1 c. oil, 2 c. white vinegar, 1/2 box of poultry seasoning, 2 eggs, garlic and black pepper and usually a good splash of beer. I boil it on the stove and then let it cool. I also sometimes parboil the chicken to save time, then marinate, then charcoal grill.

—VOGTIE

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May 15, 2011

Fantastic! Just like the Cornell or "white" chicken bbq sauce we discovered upon moving from red-bbq-sauce country to rural upstate NY. The Cornell recipe calls for gently heating the sauce since it's often made in bulk prior to the big event. All summer long one can smell wonderful fumes from the chicken bbq picnics and fundraisers -- fire depts, lodges, churches, scouts and charities! I made this sauce using the AR recipe for poultry seasoning, tossed a Ziploc bag filled with sauce and chicken into a very cold fridge for 2 hrs; used reserved sauce to baste grilling chicken. Everything must be cooked to a very safe temperature. My belief system regarding barbeque sauces: all good, some better.

—Wendie

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Jun 12, 2008

This is an excellent recipe! Do not change a thing. Those that left low stars were expecting tradition bbq sauce which this is not. This marinade is perfect just the way it is. Do not substitute the oven for the grill...or you will be dissapointed. Nice flavor for the whole family. My 6 year old and teens like it and they are picky. We don't think this is too salty and think it would be lacking if left out.

—Learning2CookInSC

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Jun 08, 2003

This is absolutely the most divine marinade for chicken. Marinade overnight and it will melt in your mouth. I was so wary when I started it because of the color and smell (all that vinegar), but it is so scrumptious. 2 thumbs up :)

—Jennifer

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May 29, 2008

I am one of the few who didn't find this recipe to be too great. I guess I like my barbecue sauce to be thick and stay on the meat, rather than be soup.

—Shirley

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Nutrition

Calories
98 kcal
5%

Carbohydrates
0.4 g
< 1%

Cholesterol
35 mg
12%

Fat
10 g
15%

Fiber
0 g
< 1%

Protein
1.1 g
2%

Sodium
594 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Barbeque Sauce

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 98
Calories from Fat: 90

% Daily Value *
Total Fat 10g 15 %
Saturated Fat 1.5g 7 %
Cholesterol 35mg 12 %
Sodium 594mg 24 %
Potassium 27mg < 1 %
Total Carbohydrates 0.4g < 1 %
Dietary Fiber 0g < 1 %
Protein 1.1g 2 %
Sugars 0.1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 3 %
Thiamin < 1 %
Niacin 2 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.