This spicy standout packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce, and there’s always plenty of extra sauce left for dipping.
—STEPHANIE KENNEY FALKVILLE, AL
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
1 tablespoon paprika
4 teaspoons sugar, divided
1 1/2 teaspoons salt, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 teaspoon cayenne pepper
1 1/2 to 2 teaspoons pepper, divided
4 boneless skinless chicken breast halves (4 ounces each)
1 1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar
1. In a small bowl, combine the paprika, 1 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.
2. In another bowl, combine the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 1 cup for serving. Save remaining sauce for basting.
3. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until a thermometer reads 165°, basting frequently with remaining sauce. Serve with reserved sauce.