Chef Ron Spada's White BBQ Chicken Recipe Featured in Home Design and Decor Magazine #LocalLove Newsletter
White BBQ Chicken Recipe:"I have very fond summer memories of getting white BBQ chicken from a stand on the side of the road with my dad and relish all the years of back porch grilling with him. This White BBQ Chicken recipe originated from my father’s chicken marinade, his adaptation Cornell BBQ sauce - eggs, oil, vinegar, spices. My dad added ketchup and horseradish. It was simple, but so good. When I discovered other parts of the country’s “white BBQ sauce,” made a mayonnaise base (usually Duke’s or Hellman’s Mayonnaise), which brings in the eggs, oil, vinegar and spices, it was a “lights on” moment that inspired my recipe."-Owner and Executive Chef, Ron Spada
Mix all ingredients together until smooth and marinate chicken (Pork is excellent as well with this recipe) for 24 hours and grill over medium flame until cooked through. Baste meat with marinade.
Chef Ron Spada began cooking when he was 14 years old and went on to graduate near the top of his class from Johnson & Wales with a degree in Culinary Arts. Chef Spada pursued his passion for cooking in New York City across fine dining and large event production.