Blackened Chicken

My husband and I both really enjoyed this recipe and I plan on making it often. The sauce had a strong vinegar odor to it and I was a bit leery of using it but pressed on and boy was I glad that I did. I didn’t use the remaining sauce for dipping but saved it for future use to make this recipe again.

I did make one mistake and that was using bone-in chicken breasts because I had them on hand instead of using boneless. I had a problem with getting them cooked in the center and after taking a picture for the blog I cut the meat off and finished cooking them. I will not make that mistake again. Live and learn.

This recipe came from the Taste of Home Backyard Grilling Cookbook.

Blackened Chicken

1 TBSP Paprika
4 tsp. splenda, divided
1 ½ tsp salt, divided
1 tsp garlic powder
1 tsp dried thyme
1 tsp lemon-pepper seasoning
1 tsp cayenne pepper
1 ½ to 2 teaspoon pepper, divided
4 boneless skinless chicken breast halves
1 1/3 cup mayonnaise
2 TBSP water
2 TBSP cider vinegar

In a small bowl, combine paprika, 1 tsp splenda, 1 tsp salt, garlic powder, thyme, lemon-pepper, cayenne and ½ to 1 teaspoon pepper. Sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining splenda, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting.

Grill chicken, covered, over indirect medium heat for 4-5 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with remaining sauce. Yield 4 servings.