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Barbecue Sauce (Clone of Chivetta's)

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“This is a recipe my husband received from a fireman. Chivetta's has been in the Western New York area for more than 50 years!! This sauce can be used for not only chicken but beef, lamb, pork, fish and vegetables. But I suggest you try it on Chicken!”

Ingredients Nutrition


  1. To make half of this recipe you should use: 1/2 cup oil, 1 Tablespoon salt, pinch of pepper, 1/2 teaspoon poultry seasoning and 1 cup cider vinegar (again don't use white vinegar!).
  2. This sauce is made by using a blender or mixer.
  3. Start by putting the egg in the blender and thoroughtly beat. Continue to beat while slowly adding the oil to the egg.
  4. This makes a thick, mayonnaise-like mixture which is the key to success in keeping the oil uniformly suspended in the vinegar.
  5. Continue to beat while adding 1/4 of the vinegar and then the salt, pepper and poultry seasoning.
  6. Finally add the remaining venegar and mix thoroughly.
  7. Marinate from 30 minutes to a whole day.
  8. The sauce may have to be stirred during the barbecuing.
  9. Refrigerate the left over sauce in a covered container. It will keep indefinitely.
  10. Cooking Chicken:
  11. Turn halves of chicken as often as is necessary to keep from burning and at least every 5 minutes.
  12. Sprinkle the sauce on the chicken halves after each turning by shaking the basting brush over the halves.

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