Tonight my entire immediate family was here for dinner. Since Son1 and his family live in Oregon it does not happen often. We spent the late afternoon in the pool with the cutest grandbaby in the world and by the time we got out and dried off it was getting rather late. We needed to eat but who really wants to cook a heavy meal late? I know I didn't.
This past weekend the power at the lake house was off and the things in the freezer had begun to thaw.(Curses you thunderstorms and high winds!) A quick trip for damage control was needed! Most of the food still had tons of ice crystal throughout and could be salvaged, but there was a large bag of frozen corn on the cob left from Memorial Day that had thawed and needed to be eaten pronto. So, corn on the cob was absolutely on the menu. I also had a head of washed lettuce left over from last weeks beach trip that needed to be eaten. A few peppers, tomatoes and cucumbers and it became a simple salad. Steamed asparagus tossed with sauteed garlic and truffle oil rounded out the side dishes. I just bought a large pack of boneless skinless chicken breasts so that sealed the deal for the remainder of the menu. I wanted to grill it outside, and did not want a traditional red barbecue sauce, so I opted for white barbecue sauce instead. It is fantastic on chicken and a snap to make.
White Barbecue Sauce for Grilled Chicken
1 cup mayonnaise
2 tablespoons sugar
1/4 cup lime juice ( can substitute lemon juice if desired but we like the lime better)
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
8 chicken breast halves, rinsed and patted dry
Preheat grill to medium heat.
In a large bowl mix the mayonnaise with the sugar. Add the lime juice and whisk until it is uniformly smooth. Add the pepper and salt and stir to incorporate it well. ( Add additional pepper if desired)
Put the chicken breasts to the bowl with the sauce. Use tongs, turning each piece, making sure each is evenly coated. ( Don't use a fork. It will pierce the chicken and cause a significant loss of juices in the cooking process.)
Place chicken breasts on the preheated grill and let it sear for about 4 minutes. Pour any remaining sauce over the side that is facing up. Flip the breasts over, cover the grill and continue cooking. I cook it for an additional 4-5 minutes depending on the breasts thickness. ( Internal temperature of 165 degrees) Be careful not to overcook. Serve hot and sizzling.
This is one of our favorite ways to eat chicken in the summer, Don't worry about the full cup of mayonnaise in this recipe. Most of it runs through the grill and burns off on the coals, but it takes that much to assure an even coating of each piece. If you need additional sauce for pouring over the cooked breasts, reduce the original recipe by half and make a bit more, but make sure it never comes in contact with the uncooked chicken. We have never made any additional sauce, but some people like it.
We were so fortunate to enjoy this meal together around the kitchen table. Girl Baby has decided she likes sitting at the table with us. I love having her and her beautiful mama "K"in our family. Life is funny.! You never realize your table had empty spots waiting to be filled until they are, and then you just can't imagine life without them. Feeling very blessed!
Try this sauce for a nice change of pace. You might find it has become your go to sauce for chicken too!