Grilled Chicken With White Barbecue Sauce

This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a “white” barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• Chicken

• 4  bone-in chicken breast halves
• 1  teaspoon salt
• 1  teaspoon onion powder
• 1  teaspoon garlic powder
• 1  teaspoon paprika
• 1  teaspoon  dried chipotle powder

• Sauce

• 1⁄2 cup light mayonnaise
• 1⁄3 cup white vinegar
• 1  tablespoon fresh coarse ground black pepper
• 1⁄2 teaspoon  ground red pepper
• 1 1⁄2 teaspoons  fresh squeezed lemon juice
• 1  dash salt

Directions

1. To prepare chicken:
2. Loosen skin from breast by inserting fingers, gently pushing between skin and meat.
3. Combine salt and next 4 ingredients (salt through chipotle chili powder). Rub mixture under loosened skin.
4. Grill chicken on each side over direct heat for 5 minutes or until browned.
5. Move chicken to indirect heat and cover, cooking an additional 35 minutes or until done.
6. Discard skin.
7. To prepare sauce:
8. Combine mayonnaise and remaining ingredients, using a whisk. Serve sauce with chicken. Sauce can be made up to 1 day in advance, flavors will intensify.