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yellow mustard apple cider vinegar brown sugar mustard powder hot sauce Worcestershire sauce kosher salt unsalted butter chicken vegetable oil tomato macaroni salad
Viewed: 32 - Published at: 7 years agoIngredients
- 1/2 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup packed light brown sugar
- 1 1/2 tablespoons mustard powder
- 2 teaspoons hot sauce
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
- Vegetable oil, for brushing
- 1 large tomato, sliced
- Prepared macaroni salad, for serving (optional)
Method
- Preheat a grill to medium.
- Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl.
- Whisk in the butter.
- Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated.
- Let sit at room temperature, 10 minutes.
- Brush the grill grates generously with vegetable oil.
- Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping.
- Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side.
- Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
- Per serving: Calories 425; Fat 25 g (Saturated 9 g); Cholesterol 127 mg; Sodium 866 mg; Carbohydrate 16 g; Fiber 0 g; Protein 31 g
- Photograph by Antonis Achilleos
