Grilled Chicken with Dry Herb Rub

Printed from Jenn's Food Journey, adapted from Williams-Sonoma

1/2 teaspoon sweet paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
For the sauce -
3 Tablespoons mayonnaise
1/2 teaspoon Dijon
1 1/2 teaspoons lemon juice
1 teaspoon of above mixture

In a small bowl, mix together the first 7 ingredients until well combined. Remove 1 teaspoon of the mixture and set aside. Rinse chicken and pat dry with a paper towel. Sprinkle the season evenly over each side of each piece of fish, place on a plate or platter and cover with plastic wrap. Let sit in refrigerator for at least 1 hour (I let mine sit for 2 hours).

Meanwhile, mix all the ingredients together for the sauce until well combined. 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 for 8-10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!