Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad
A delicious grilled chicken dish featuring a tangy mustard barbecue sauce, served with a fresh tomato and pickled green bean salad. The chicken is grilled to perfection and basted with a sweet and spicy mustard sauce, complemented by charred sweet onions.
Ingredients
- •2 Tbsp extra-virgin olive oil
- •¼ cup apple cider vinegar
- •¼ cup light brown sugar
- •2 Tbsp honey
- •2 tsp Worcestershire sauce
- •1 tsp garlic powder
- •1 tsp paprika
- •¼ tsp cayenne pepper
- •½ cup country-style mustard
- •5½ lb chicken breasts and legs
- •2 Tbsp kosher salt
- •2 whole sweet onions
- •1 jar pickled green beans
- •2 lb tomatoes
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Cooking 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.
10 min
- 2.
Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
5 min
- 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.
25 min
- 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.
16 min
- 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.
15 min
- 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.
5 min
- 7.
Arrange chicken on a large platter and serve with salad alongside.
5 min
- 8.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
