Ingredients
- 1 tablespoon paprika
- 4 teaspoons sugar, divided
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon lemon-pepper seasoning
- 1 teaspoon cayenne pepper
- 1 1/2 teaspoons pepper, divided
- 4 boneless, skinless chicken breast halves
- 1 1/3 cups mayonnaise
- 2 tablespoons water
- 2 tablespoons cider vinegar
Directions
- In a small bowl, combine paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken.
- Set aside.
- In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting.Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce.
- Serve with reserved sauce.
3 comments:
Good for people to know.
This is the Shizznitt!!!
- For this entree, I suggest a medium bodied white along the lines of a Sauvignon Blanc. A wide selection of excelent and affordable New Zealand Sauvignon Blancs can be found at your local wine store and even on the shelves of your supermarket. With it's distinct crispness and flavors that range from rich citric notes to fresh lemon-grass and subtle herbal tones, this wine is sure to balance out very well with the lemon-pepper and the cayenne in this recipe. Our objective here is to have the flavors complement each other in a way such that one does not overpower the other, but still have enough body to provide two-way bridge of accents and friendly aromas that create a unique experience.
Don't be discouraged if you find that many of these wines come with a screw-top closure rather than the traditional cork. This has become the rule more than the exception today with young New Zealand wines. No longer does this inherently relate to the quality of the wine. Although I do miss the romance of skillfully uncorking a good bottle and gifting the cork to a companion as a souvenir of a good time, I must say that much of the romantic properties of a good wine remain in the awakening of senses. Like a good perfume, it has the power to evoke nostalgia and is able to teach us that a good pairing of food and wine holds as much value as the right scent combined with the right person. The setting is up to you. Enjoy.
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