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.
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
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
How to Make It
Preheat grill to medium-hot using both burners.
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.
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.
To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.
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This recipe is very good however after reading all of the reviews and looking at other white barbecue sauce recipes online, I decided to change the white barbecue sauce just a little. This is how I made it- 1/2 cup light mayo, 2 tablespoons vinegar, 1/2 teaspoon pepper, 1/4-1/2 teaspoon Chipotle chili powder, 1 teaspoon lemon juice, dash of salt , and 1/2 to 1 full packet of splenda. I used half, and it was perfect for me.
The chicken rub is delicious and with the changes I made to the sauce, I will definitely be making this dish again.
I added brown sugar to the sauce and left out the lemon juice to cut down some of the acidity. That made all the difference.
I think that if I followed the original recipe, it would have been too sour. The brown sugar makes is tastier.
This chicken is crazy good!!!! I marinated it in the BBQ sauce overnite & then used the sauce to baste the chicken as it cooked on the grill. It was tender & juicy. I made the entire menu for our 20th Anniversary. Got raves for all the food
This was really spicy but that's how we like it! I left one breast without the rub or sauce for the kids, it would have been too much for them. We served it with the Cooking Light recipe Asparagus Ribbons with Lemon and Goat Cheese, and some cheddar biscuits and ice cold beer, and it was a perfect meal.
My rule of thumb is to make the recipe as written the first time and then tweak. Many reviewers are saying that they basted the chicken with the sauce, but the recipe calls for "serving the sauce with the chicken," not basting. We liked the spices under the skin, but HATED the mayonnaise-based sauce. Served with macaroni salad and sliced tomatoes and onion with fresh basil in a vinaigrette. Won't make again.
My entire family loved this recipe. I used boneless chicken and basted the sauce when chicken was almost cooked. If you think the sauce is too acidic, add more may or sour cream. The chicken came out very moist and flavorful. I will definitely make this again.
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