- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 1/2 cup chili sauce
- 3 tablespoons brown sugar
- 2 teaspoons salt-free seasoning blend, divided
- 3/4 teaspoon cayenne pepper, divided
- 2 teaspoons ground mustard
- 2 teaspoons chili powder
- 8 boneless skinless chicken breast halves (4 ounces each)
- In a small saucepan, saute garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat; set aside.
- Combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
- Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan and grill, covered, over indirect medium-hot heat for 3 minutes. Turn and baste with chili sauce mixture. Grill 6-8 minutes longer or until a thermometer reads 170°, basting occasionally. Yield: 8 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Spicy Barbecued Chicken
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Delicious and very spicy!
Very good on chicken, and I'm going to try it on pork!
I made this some time ago and I really liked it, as did the family. It's really low sodium. I did use a little less cayenne pepper and chili powder but only because of our tastes.
The stars didn't come up to use. It's a five. And thank you, thank you for giving the $ Savings thingy. I use that!!!
Very tasty! The sauce was easy to make, and I even substituted a spicy BBQ Sauce for the chili sauce and it turned out great! I might cut back a little bit on the Cayenne Pepper as it was just a touch too spicy. However, it was delicious and I will definitely be making it again!