Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

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. 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. 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. 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. 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. 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. 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. 7.

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

   5 min

8. 8.

   Do Ahead: Sauce can be made 3 days ahead. Cover and chill.