Grilled Chicken With White Barbecue Sauce

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.

C H I C K E N :
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

S A U C E :
1⁄2 cup light mayonnaise
1⁄3 cup white vinegar
1 tablespoon coarsely ground black pepper
1⁄2 teaspoon ground red pepper
11⁄2 teaspoons fresh lemon juice
Dash of salt
Yield: 8 servings (serving size: 1 breast half and about 2 tablespoons sauce).
1. Preheat grill to medium-hot using both burners.
2. 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.
3. 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.
4. To prepare sauce, combine mayonnaise and remaining
ingredients, stirring with a whisk. Serve with
chicken.

CALORIES 252 (25% from fat); FAT 6.9g (sat 1.3g, mono 1.4g, poly 3.4g); PROTEIN 34.4g;
CARB 10.9g; FIBER 0.6g; CHOL 91mg; IRON 1.5mg; SODIUM 536mg; CALC 26mg