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Blackened Chicken

Blackened Chicken
This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping," writes the Falkville, Alabama reader.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 tablespoon paprika
  • 4 teaspoons sugar, divided
  • 1-1/2 teaspoons salt, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon-pepper seasoning
  • 1 teaspoon cayenne pepper
  • 1-1/2 to 2 teaspoons pepper, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1-1/3 cups mayonnaise
  • 2 tablespoons water
  • 2 tablespoons cider vinegar

Directions

  • In a small bowl, combine the paprika, I teaspoon sugar, 1 teaspoon
  • salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1
  • teaspoon pepper; sprinkle over both sides of chicken. Set aside.
  • In another bowl, combine the mayonnaise, water, vinegar and remaining
  • sugar, salt and pepper; cover and refrigerate 1 cup for serving.
  • Save remaining sauce for basting.
  • Grill chicken, covered, over indirect medium heat for 4-6 minutes on
  • each side or until a thermometer reads 170°, basting frequently
  • with remaining sauce. Serve with reserved sauce. Yield: 4 servings.
© Taste of Home 2012

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Blackened Chicken (continued)

Nutrition Facts: 1 serving (1 each) equals 704 calories, 62 g fat (9 g saturated fat), 100 mg cholesterol, 1,465 mg sodium, 7 g carbohydrate, 1 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012