Thursday, April 2, 2009

Chicken with Lemon White BBQ Sauce

1/3 c. light mayonnaise
3 tbl Splenda
1 tsp salt
1/2 tsp pepper
8 packets True Lemon
1/4 c. cider vinegar
1 lb chicken parts

Combine mayo, Splenda, salt, pepper, True Lemon and vinegar in a small bowl.

Put the chicken parts a zip-loc plastic bag. Pour 1/2 c. of the marinade into the bag, seal the bag and squish it to coat the chicken with marinade. Set aside the rest of the marinade. Refrigerate the chicken for at least 30 minutes, turning the bag over once.

Drain and discard the marinade from the plastic bag. Grill, broil, or bake the chicken until juices run clear, using the reserved marinade to baste it.

4 servings

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