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.
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.
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.
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.
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.
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:)
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.
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.
I was so leary of this recipe at first after making a vinegar pork roast recipe last year which was horrific!! Thank goodness I overcame my fear and gave this a try it was divine!! I followed the recipe exactly (unusual for me) and it was perfect. I halved whole chickens and marinaded overnight. Can't wait to entertain with this one over the summer!! Thanks for the recipe!
