Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Recipe from Cooking Light

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

Ingredients

  • Chicken:
  • 8 (8-ounce) bone-in chicken breast halves
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chipotle chile powder
  • Cooking spray
  • Sauce:
  • 1/2 cup light mayonnaise
  • 1/3 cup white vinegar
  • 1 tablespoon coarsely ground black pepper
  • 1/2 teaspoon ground red pepper
  • 1 1/2 teaspoons fresh lemon juice
  • Dash of salt

Preparation

  1. Preheat grill to medium-hot using both burners.
  2. To prepare chicken, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Combine salt and next 4 ingredients (salt through chile powder); rub under loosened skin.
  3. Turn left burner off (leave right burner on). Coat grill rack with cooking spray. Place chicken on grill rack over right burner; grill 5 minutes on each side or until browned. Move chicken to grill rack over left burner. Cover and cook 35 minutes or until done, turning once. Remove chicken from grill; discard skin.
  4. To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.


May 2003

Nutritional Information

  • Calories: 252
  • Calories from fat: 25%
  • Fat: 6.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 3.4g
  • Protein: 34.4g
  • Carbohydrate: 10.9g
  • Fiber: 0.6g
  • Cholesterol: 91mg
  • Iron: 1.5mg
  • Sodium: 536mg
  • Calcium: 26mg