Grilled Chicken with White Barbecue Sauce

I'm beginning to think that D just didn't want to read this week. He told me the rub on the chicken was something completely different than what it says here, and I nearly burned off my tongue. I ended up having to wipe off the rub. I liked the sauce. I'll have to prep it next time (yes, I liked the sauce well enough to try the chicken again.)

Update: He made it the right way.  It was delicious.

Grilled Chicken with White Barbecue Sauce

Photo by ALB

The chicken is seared over direct heat then moved to the cooler side of the grill. If using a charcoal grill, stack the coals on the right side of the grill.

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

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)
CALORIES 252 (25% from fat); FAT 6.9g (sat 1.3g,mono 1.4g,poly 3.4g); PROTEIN 34.4g; CHOLESTEROL 91mg; CALCIUM 26mg; SODIUM 536mg; FIBER 0.6g; IRON 1.5mg; CARBOHYDRATE 10.9g
Cooking Light, MAY 2003