Chicken with White Barbecue Sauce Recipe

5 1 3
Chicken with White Barbecue Sauce Recipe
Chicken with White Barbecue Sauce Recipe photo by Taste of Home
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Chicken with White Barbecue Sauce Recipe

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5 1 3
Publisher Photo
Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

Ingredients

  • 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)

Directions

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

Nutritional Facts

1 each: 231 calories, 7g fat (2g saturated fat), 97mg cholesterol, 447mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 34g protein.

  • 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)
  1. 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.
  2. 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

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catgurl006 User ID: 1747778 207818
Reviewed Apr. 6, 2011

"I've made this recipe on several occasions. I marinate my chicken for at least a couple hours and actually do not baste during the cooking process. Great warm weather meal for eating outdoors. It is delicious!"

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