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Spicy Barbecued Chicken

 Spicy Barbecued Chicken
“This zesty chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw,” recommends Rita Wintrode of Corryton, Tennessee.
8 ServingsPrep/Total Time: 30 min.


  • 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.

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Spicy Barbecued Chicken (continued)

Nutritional Facts: 1 chicken breast half equals 179 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 293 mg sodium, 10 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.