Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.
- 1/3 cup mayonnaise
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup lemon juice
- 1/4 cup cider vinegar
- 2 boneless skinless chicken breast halves (6 ounces each)
- In a small bowl, combine the mayonnaise, sugar, salt and pepper; gradually whisk in lemon juice and vinegar. Pour 1/2 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade. Yield: 2 servings.
Originally published as Chicken with White Barbecue Sauce in Cooking for 2 Summer 2006, p23
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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