Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round.

Sidney Fry, MS, RD
Recipe by Cooking Light July 2016

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Credit: Caitlin Bensel; Styling: Claire Spollen

Recipe Summary test

active:
22 mins
total:
1 hr 8 mins
Yield:
Serves 4 (serving size: 1 breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.

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  • To prepare chicken, combine garlic powder, chili powder, paprika, cumin, salt, and black pepper in a small bowl. Loosen skin from breast halves by inserting fingers, gently pushing between skin and meat. Rub the spice mixture evenly under loosened skin; let stand at room temperature 30 minutes.

  • Preheat grill to medium-high heat, lighting only one side of the grill to enable both direct and indirect grilling.

  • Coat grill rack with cooking spray; place chicken, skin side down, on lit side of grill (direct heat). Cover and grill 8 minutes on each side. Remove skin from chicken; discard skin. Baste chicken with sauce mixture. Move chicken to the unlit side of the grill (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting every minute. Serve with remaining sauce.

Nutrition Facts

313 calories; fat 6.1g; saturated fat 1.7g; mono fat 2g; poly fat 1.4g; protein 50g; carbohydrates 12g; fiber 1g; cholesterol 135mg; iron 2mg; sodium 542mg; calcium 37mg; sugars 9g; added sugar 7g.
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