About Recipe:
This particular recipe packs quite a punch. You will find that there is not only enough sauce for basting the chicken as it cooks but also to use as a dipping sauce as well.
Ingredients: - 4 Boneless And Skinless Chicken Breasts Halved
- 1 Tablespoon Paprika
- 4 Teaspoons Sugar (Divided)
- 1 ½ Teaspoons Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Lemon Pepper Seasoning
- 1 Teaspoon Cayenne Pepper
- 1 ½ Teaspoons Pepper (Divided)
- 320ml Mayonnaise
- 2 Tablespoons Water
- 2 Tablespoons Cider Vinegar
1. In a small bowl place the paprika, 1 teaspoon sugar, 1 teaspoon salt, the garlic powder, lemon pepper, thyme, cayenne pepper, and ½ to 1 teaspoon of pepper. Mix well together then sprinkle over all sides of the chicken and set the meat to one side.
2. In another bowl you place the mayonnaise, water, vinegar and the rest of the sugar, salt and pepper. Once all ingredients have been combined together you put around 240ml of this to one side, which you place in the refrigerator to chill. The rest of the mixture is what you will be basting the chicken in.
3. To cook the chicken place over indirect medium heat on the barbecue. Remember to oil the grill first to ensure that the chicken doesn’t stick to it then cook on each side for 4 to 6 minutes or until the juices that are released by the chicken as it cooks run clear. Don’t forget as you are cooking the chicken on the grill to baste it regularly with the sauce made using the mayonnaise. After cooking serve with the sauce in the refrigerator.
2. In another bowl you place the mayonnaise, water, vinegar and the rest of the sugar, salt and pepper. Once all ingredients have been combined together you put around 240ml of this to one side, which you place in the refrigerator to chill. The rest of the mixture is what you will be basting the chicken in.
3. To cook the chicken place over indirect medium heat on the barbecue. Remember to oil the grill first to ensure that the chicken doesn’t stick to it then cook on each side for 4 to 6 minutes or until the juices that are released by the chicken as it cooks run clear. Don’t forget as you are cooking the chicken on the grill to baste it regularly with the sauce made using the mayonnaise. After cooking serve with the sauce in the refrigerator.
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