Ingredients
Chicken:
8 (8-ounce) bone-in chicken breast halves
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon chipotle chile powder
Cooking spray
Sauce:
1/2 cup light mayonnaise
1/3 cup white vinegar
1 tablespoon coarsely ground black pepper
1/2 teaspoon ground red pepper
1 1/2 teaspoons fresh lemon juice
Dash of salt
Preparation
Preheat grill to medium-hot using both burners.
To prepare chicken, loosen skin from breasts by inserting
fingers, gently pushing between skin and meat. Combine salt and
next 4 ingredients (salt through chile powder); rub under
loosened skin.
Turn left burner off (leave right burner on). Coat grill rack
with cooking spray. Place chicken on grill rack over right
burner; grill 5 minutes on each side or until browned. Move
chicken to grill rack over left burner. Cover and cook 35
minutes or until done, turning once. Remove chicken from grill;
discard skin.
To prepare sauce, combine mayonnaise and remaining
ingredients, stirring with a whisk. Serve with chicken.
Yield
8 servings (serving size: 1 breast half and about 2
tablespoons sauce)
Nutritional Information
CALORIES 252(25% from fat); FAT 6.9g (sat 1.3g,mono 1.4g,poly
3.4g); IRON 1.5mg; CHOLESTEROL 91mg; CALCIUM 26mg; CARBOHYDRATE
10.9g; SODIUM 536mg; PROTEIN 34.4g; FIBER 0.6g
