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.


Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

Recipe Summary test

8 servings (serving size: 1 breast half and about 2 tablespoons sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

252 calories; calories from fat 25%; fat 6.9g; saturated fat 1.3g; mono fat 1.4g; poly fat 3.4g; protein 34.4g; carbohydrates 10.9g; fiber 0.6g; cholesterol 91mg; iron 1.5mg; sodium 536mg; calcium 26mg.