Blackened Chicken

Our favorite grilling recipe so far.... although I'll say we've only done the blander Cornish Rock Cross birds we've had this way to add some flavor. I'd like to try a Wyandotte this way because they grill up very well.

From Taste of Home, Stephanie Kenney

1 tablespoon paprika
4 teaspoons 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 breasts (we use one whole chicken, parted)
1-1/3 cups mayonnaise
2 tablespoons water
2 tablespoons cider vinegar

In a small bowl, combine paprika, 1 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 mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 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 juices run clear, basting frequently with remaining sauce. Serve with reserved sauce.