Grilled Chicken with White Barbecue Sauce
- 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
- 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
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.
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.
- Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce)
|Calories per serving:||252|
|Caloriesfromfat per serving:||25%|
|Fat per serving:||6.9g|
|Saturated fat per serving:||1.3g|
|Monounsaturated fat per serving:||1.4g|
|Polyunsaturated fat per serving:||3.4g|
|Protein per serving:||34.4g|
|Carbohydrate per serving:||10.9g|
|Fiber per serving:||0.6g|
|Cholesterol per serving:||91mg|
|Iron per serving:||1.5mg|
|Sodium per serving:||536mg|
|Calcium per serving:||26mg|