April 15th Daily Recipe:BLACKENED CHICKEN

Blackened Chicken

This spicy standout from Stephanie Kenney packs a one-two punch of flavor. The grilled chicken is basted with a peppery white sauce. "Plus there's plenty of extra sauce left over for dipping
SERVINGS
4
CATEGORY
Main Dish
METHOD
Grill (gas or charcoal)
PREP
10 min.
COOK
15 min.
TOTAL
25 min.
INGREDIENTS
1 tablespoon paprika
4 teaspoons Domino® or C&H® Granulated Pure Cane 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 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
DIRECTIONS
In a small bowl, combine the 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 the mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and refrigerate 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 a thermometer reads 170°, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 4 servings.