Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

Ingredients for Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

• 2 tablespoons extra-virgin olive oil, plus more for grill

• 60ml apple cider vinegar

• 60ml (packed) light brown sugar

• 2 tablespoons honey

• 2 teaspoons Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/4 teaspoons cayenne pepper

• 120ml plus 2 tablespoons country-style mustard

• 5–2.7kg skin-on, bone-in chicken breasts and/or whole legs

• 2 tablespoons plus 3 teaspoons kosher salt, divided, plus more

• 2 large sweet onions, sliced into 1/2"-thick rounds

• 1 (425g) jar pickled green beans

• 900g tomatoes, halved if large, sliced into 1/2"-thick rounds

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.

Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 120ml mustard in a medium bowl; set aside.

Season chicken on all sides with 2 tablespoons plus 2 teaspoons 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 60°C, 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.

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 68°C 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.

While chicken rests, gently toss onions, 2 tablespoons oil, and 1 teaspoon 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.

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

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.