Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
Ingredients[]
- 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
Directions[]
- Prepare grill, heating 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; rub under loosened skin.
- Turn 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 5 ingredients, stirring with a whisk.
- Serve with chicken.
Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce)