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.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
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Grill (gas or charcoal)
|
PREP |
10 min. |
COOK
|
15 min.
|
TOTAL
|
25 min.
|
INGREDIENTS
- 1 tablespoon paprika
- 4 teaspoons sugar, divided
- 1-1/2 teaspoons salt
- 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
- 1-1/3 cups mayonnaise
- 2 tablespoons water
- 2 tablespoons cider vinegar
DIRECTIONS
In a small bowl, combine 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 mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 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 juices run clear, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.