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Recipes
Shopping list
Ingredients
- ¾ cup mayonnaise
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon pepper
- ½ teaspoon kosher salt
- 1 teaspoon prepared horseradish
- Large zip-top bag
- 2 teaspoons jalapeño hot sauce
- 1 ¾ lb boneless, skinless chicken breasts
Steps
- Combine mayonnaise, water, vinegar, sugar, pepper, salt, and horseradish. Reserve ¾ cup sauce; pour remaining ¼ cup into bag. Add hot sauce and chicken to bag (wash hands); seal and knead to coat chicken evenly. Chill 1 hour (or overnight) to marinate.
- Preheat grill (or grill pan) on medium-high. Place chicken on grill (discard marinade) and reduce heat to low; grill 15–18 minutes, flipping frequently, until chicken is grill-marked and 165°F. Baste with ¼ cup reserved sauce during last 5 minutes of grill time. Slice chicken and serve with remaining ½ cup sauce.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.
Amount per ¼ recipe serving: Calories 530, Total Fat 41g, Sat Fat 7g, Trans Fat 0g, Chol 140mg, Sodium 630mg, Total Carb 4g, Fiber 0g, Total Sugar 3g, (Incl. 3g Added Sugars), Protein 40g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%