- 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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"Very spicy, will cut down on the spice next time."
"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!!!"