• Ingredients
  • 10 tablespoons fat-free mayonnaise
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons poultry seasoning
  • 1 cup distilled white vinegar
  • 4 skinless, boneless chicken breast halves


  • In a shallow glass bowl combine the mayonnaise, salt, pepper, poultry seasoning and vinegar. Mix together. 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.
  • Lightly oil grill and preheat to medium high.
  • 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.

Nutritional Information

Amount Per Serving  Calories: 161 | Total Fat: 2.6g | Cholesterol: 72mg Powered by ESHA Nutrient Database Nutritional Information New York Finger Lakes Chicken Servings Per Recipe: 4 Amount Per Serving Calories: 161

  • Total Fat: 2.6g
  • Cholesterol: 72mg
  • Sodium: 2121mg
  • Total Carbs: 5.3g
  •     Dietary Fiber: 0.9g
  • Protein: 27.4g