When I say mayonnaise what comes to mind? For me, first and foremost, it is always Hellmann’s. It’s the brand I grew up with and the only time I ever saw something different in my house was during Passover and we had to buy the kosher for Passover mayo.
Hellmann’s is celebrating their 100th birthday and have teamed up with one of my favorite chefs in the world to celebrate, Mario Batali! I’m thrilled to be joining in with them today, and to share my version of Mario’s recipe that he created just for Hellmann’s to showcase decades of delicious meals. Choosing through the 6 options were difficult but ultimately I really wanted to recreate his Chicken Wings with White BBQ Sauce. White BBQ sauce was one of those things that I’d seen around on menus but never tried and I felt like the rub on the wings would transfer really well to pulled chicken.
Besides being a staunch supporter of their brand, I could say the same for Mario Batali. Just like Julia Child and Sara Moulton, I learned to cook from watching Mario on the Food Network. I’d be lying if I didn’t tell you he wasn’t in my top 5 chef ranking list. I even met him briefly once – it was opening weekend of Eataly and I was so excited about the store opening that I braved the crowds. So here I am sitting and enjoying my sandwich when you guessed it, the bright orange crocs passed by in my peripheral vision. Quickly chomping down on what I was eating, I stalked Mario throughout the store, finally an opportunity arrived where I could say hello and say how much I admired him. The conversation lasted all of 30 seconds, but I met him!
Smoked Pulled Chicken with White BBQ Sauce is the perfect summer meal, cook it up for your dad this weekend for Father’s Day or any time this summer. Don’t have a smoker? Don’t worry, between the smoked paprika, ancho chili powder and cumin powder, you have plenty of smokey favors.
Want to join in on the Hellmann’s fun? Visit Hellmann’s Facebook page to check out Mario’s twist on some of Hellmann’s classic recipes and enter to win a seat at the Blue Ribbon table in NYC for Hellmann’s 100 birthday celebration in September!
- For the BBQ sauce:
- 1 cup Hellmann’s® Mayonnaise Dressing with Olive Oil
- ½ cup white vinegar
- 2 tablespoons sugar
- 1 tablespoon prepared horseradish
- zest and juice of 1 lemon
- 1 teaspoon kosher salt
- 2 tablespoons freshly ground black pepper
- 1lb bone-in chicken breasts
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 1 tablespoon sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- Potato, brioche or challah rolls
- optional: Dill pickle chips and coleslaw for topping
- In a small bowl, mix together the mayonnaise, vinegar, sugar, horseradish, lemon zest and juice, salt and pepper. Cover with plastic wrap and refrigerate until cold.
- In a small bowl, mix together the ancho chili powder, chili powder, sweet and smoked paprika, salt, cayenne, cumin and black pepper.
- Rub throughly over the chicken breast.
- Prepare your smoker – or if you don’t have one your grill.
- Smoke for 25-30 minutes, or until the chicken has reached an internal temperature of 165 degrees.
- Let the chicken sit for 15 minutes and then with two forks, pull into small pieces.
- To plate: Place the pulled chicken on top of a toasted bun and generously top with the chilled BBQ sauce. If using, top with slaw and pickles.
Recipe adapted from Mario Batali