Total Time
Prep 20 mins
Cook 10 mins

This zesty chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw.

Ingredients Nutrition


  1. 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.
  2. Prepare grill for indirect heat. Coat grill rack with nonstick cooking spray before starting the grill.
  3. Combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken.
  4. Grill, covered, over indirect medium-hot heat for 3 minutes. Turn and baste with chili sauce mixture. Grill 6-8 minutes longer or until juices run clear, basting occasionally.
Most Helpful

I made this recipe for dinner last night and it was great! I used 4 boneless breasts but did not cut the other ingredients in half and there was plenty for the rub and sauce ~ in fact, there was none left of either. It was very easy to put together. THe spice is nice ~ not overpowering but enough to know it's there. Thanks for posting!!!

Lvs2Cook May 01, 2007