For a flavorful twist on traditional barbecue chicken, serve spiced chicken breasts with a creamy, six-ingredient white 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.
Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons 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
1. Preheat grill to medium-hot using both burners.
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.
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.
4. To prepare sauce, combine mayonnaise and remaining ingredients, stirring with a whisk. Serve with chicken.