Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
8 servings (serving size: 1 breast half and about 2 tablespoons sauce)

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.

How to Make It

Step 1

Preheat grill to medium-hot using both burners.

Step 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.

Step 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.

Step 4

To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.

Chef's 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

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Ratings & Reviews

ayanasioux's Review

July 14, 2012
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.

emtay27's Review

July 04, 2010
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.

srwfromorange's Review

August 09, 2010
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

LutzCat's Review

June 08, 2010
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.

jameyadams's Review

August 15, 2011
The chicken was good, but the sauce wasn't. I threw it out.

MScherer's Review

May 23, 2009
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.

Lp2you's Review

May 09, 2013
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.