Lone Star Dry Rubbed Chicken

Sort of fitting that the name of this recipe is 'Lone' Star... and I only have photos of one 'lone' piece of chicken... lol.. a little sad, but sort of funny all at the same time!

Despite the lone chick photo, this rub was quite delicious... and of course, the sauce just made it that much more enjoyable!!

Lone Star Dry Rubbed Chicken
Rub recipe adapted from Whole Foods
Sauce recipe created by Jenn's Food Journey
Printable Recipe 
Ingredients:
1/2 Tablespoon kosher salt
3/4 Tablespoons paprika
1/2 Tablespoon brown sugar
1/2 Tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne powder
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/4 teaspoon celery seed
2 boneless, skinless chicken breasts
olive oil
For the sauce -
1/4 cup mayonnaise
1 teaspoon Dijon mustard
2 1/2 teaspoons lemon juice
1-2 teaspoons of the dry rub mixture (or to taste)

Directions:
In a small bowl, mix together the first 9 ingredients until well combined.  Remove 2 teaspoons and set aside.  Drizzle olive oil on both sides of each piece of fish and sprinkle evenly with the dry rub mixture (you might have some left over, you can store it in a sealed container in a cool dry place for up to 3 months).  Cover and let sit in refrigerator for at least 2 hours and up to 24 hours.

Mix together the mayonnaise, mustard and lemon juice, until just combined.  Add the dry rub mix, a little at a time.  Season with salt and pepper if necessary.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place the chicken over direct heat and grill 8-10 minutes per side, or until the chicken reaches an internal temperature of 165 degrees F.  Remove and allow to rest for 3-5 minutes before serving.  Serve with sauce and enjoy!

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