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This barbecue sauce tastes exactly like the famous New York State Finger Lakes sauce for chicken that is enjoyed all over Central New York in the summer. Because it uses fat-free mayonnaise instead of the usual oil and egg, the sauce adheres to the chicken better and the finished product is more moist.
Ingredients
- 10 tablespoons fat-free mayonnaise
- 1 tablespoon salt
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons poultry seasoning
- 1 cup distilled white vinegar
- 4 skinless, boneless chicken breast halves
Directions
Step 1
In a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning, and vinegar. Whisk until fully blended. Reserve 1/4 of the sauce for basting. Pierce chicken pieces with a fork and add to remaining sauce, tossing to coat. Cover and refrigerate for 2 to 4 hours to marinate.
Step 2
Lightly oil grill and preheat to medium high.
Step 3
Remove chicken pieces from sauce/marinade and grill for 6 to 8 minutes on each side or until chicken is no longer pink and juices run clear. Baste with reserved sauce while grilling.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 161 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat1g | 3% |
| Cholesterol72mg | 24% |
| Sodium2121mg | 92% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein27g | |
| Vitamin C2mg | 8% |
| Calcium22mg | 2% |
| Iron1mg | 6% |
| Potassium326mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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