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

1. 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.
2. 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.

Ingredients

• 2 hothouse cucumbers
• 1 small sweet onion
• 1 tablespoon olive oil
• 1 teaspoon kosher salt, divided
• ½ cup smoked, sun-dried tomatoes
• ¼ cup tzatziki dip

Steps

1. Preheat grill (or grill pan) on medium. Cut cucumbers in half lengthwise. Cut 2 (1-inch-thick) slices from onion. Coat cucumbers and onions with oil and ½ teaspoon salt.
2. Place cucumbers and onions cut-side down on grill. Grill 3–4 minutes until grill marks begin to show, then remove cucumbers from grill. Flip onions; grill 3–4 more minutes until tender. Remove onions from grill.
3. Slice cucumbers thinly; chop onions and tomatoes finely. Place cucumbers, onions, and tomatoes in large bowl; add tzatziki and remaining ½ teaspoon salt. Stir to coat; chill 15 minutes (or up to 1 hour). Serve.