There was some chicken defrosting in my fridge but what was I going to do with it? I didn’t want to go to the grocery store, or think of coming up with a recipe. I looked at my cookbooks and picked up my Best of Cooking Light book. I flipped through the poultry recipes and got started.

I finally found one that I had almost all the ingredients for,the Grilled Chicken with White Barbecue Sauce. But I did need to improvise a little bit. First, I couldn’t grill, because it was raining. Also, the barbecue sauce turned pink because all I had was red wine vinegar, but it tasted really good to me! It is a little on the vinegary side (which I love)..but if you don’t like vinegar then you could add some extra mayo. I served this with rice, but I think it would make a great sandwich too. Here is my version of the recipe…

Baked Chicken with Pink BBQ Sauce

Chicken:
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/2 tsp black pepper

Sauce:
1/3 cup light mayo
1/4 cup red wine vinegar
1 tsp black pepper
1/4 tsp cayenne pepper
3/4 tsp lemon juice

Preheat oven to 375. Spray a baking sheet with cooking spray. Mix all the dry spices for the chicken together, and rub into the chicken. Bake chicken in oven for 20 – 25 minutes, until juices run clear. While the chicken is baking, combine all the sauce ingredients with a whisk (the mayo won’t dissolve well without one). When the chicken is ready, pour some sauce over it and your ready to go!