Yield: 8

Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina–ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.

Cook Time 2 hours
Total Time 2 hours

Ingredients

  • 2 Tbsp. extra-virgin olive oil, plus more for grill
  • 1/4 cup apple cider vinegar
  • 1/4 cup (packed) light brown sugar
  • 2 Tbsp. honey
  • 2 tsp. Worcestershire sauce
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper
  • 1/2 cup plus 2 Tbsp. country-style mustard
  • 5–6 lb. skin-on, bone-in chicken breasts and/or whole legs
  • 2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
  • 2 large sweet onions, sliced into 1/2"-thick rounds
  • 1 (15-oz.) jar pickled green beans
  • 2 lb. tomatoes, halved if large, sliced into 1/2"-thick rounds

Instructions

1. Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.

2. Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.

3. Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.

4. Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.

5. While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10–15 minutes.

6. Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.

7. Arrange chicken on a large platter and serve with salad alongside.

Notes

Sauce can be made 3 days ahead. Cover and chill.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 115Total Fat 33gCarbohydrates 29gFiber 5gProtein 29g

YOU MIGHT ALSO LIKE

|

Global Site Search

|

Our Deal For Today!

Your details will never be shared with any third party. Unsubscribe at any time with a single click.

The posts on this site sometimes contain an affiliate link or links to Amazon or other marketplaces. An affiliate link means that this business may earn advertising or referral fees if you make a purchase through those links.

Skip to Recipe