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Chicken with White Barbecue Sauce

 Chicken with White Barbecue Sauce
Phyllis Kernick of Pittsburgh, Pennsylvania uses just a few ingredients to marinate these super-moist grilled chicken breasts.
2 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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.
Nutritional Facts: 1 chicken breast half (prepared with reduced-fat mayonnaise) equals 231 calories, 7 g fat (2 g saturated fat), 97 mg cholesterol, 447 mg sodium, 6 g carbohydrate, trace fiber, 34 g protein.

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Chicken with White Barbecue Sauce (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.