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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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âThis zesty chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw,â recommends Rita Wintrode of Corryton, Tennessee. Ingredients:
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) |
Directions:
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. 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.
3. 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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