This spicy, saucy chicken is great served with basil-buttered grilled corn on the cob and fresh coleslaw.

Ingredients

• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1/2 cup chili sauce
• 3 tablespoons brown sugar
• 2 teaspoons salt-free seasoning blend, divided
• 3/4 teaspoon cayenne pepper, divided
• 2 teaspoons ground mustard
• 2 teaspoons chili powder
• 8 boneless skinless chicken breast halves (4 ounces each)

Directions

1. In a small saucepan, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from heat.
2. In a small bowl, mix mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken. Lightly coat grill rack with cooking oil.
3. Grill chicken, covered, over medium heat for 4 minutes. Turn; grill 4-6 minutes longer or until a thermometer reads 165°, brushing tops occasionally with chili sauce mixture.