Ingredients:
2 garlic cloves, minced
1 Tbsp. canola oil
1/2 c. chili sauce
3 Tbsp. brown sugar
2 tsp. salt-free seasoning blend, divided
3/4 tsp. cayenne pepper, divided
2 tsp. ground mustard
2 tsp. chili powder
8 boneless skinless chicken breast halves (4 oz. each)
Directions:
In a small saucepan, saute garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 tsp. seasoning blend and 1/4 tsp. cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat; set aside.
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.
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 degrees, basting occasionally.
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