Grilled chicken with mustard barbecue sauce and tomato salad

Ingredients for Grilled chicken with mustard barbecue sauce and tomato salad

• 30 ml extra-virgin olive oil, plus more for grilling

• 60 ml apple cider vinegar

• 50 g light brown sugar, packed

• 30 ml honey

• 10 ml Worcestershire sauce

• 5 g garlic powder

• 5 g paprika

• 1 g cayenne pepper

• 150 ml country-style mustard

• 2,250–2,700 g skin-on, bone-in chicken breasts and/or whole legs

• 40 g kosher salt, divided, plus more

• 2 large sweet onions, sliced into 1.25 cm-thick rounds

• 425 g pickled green beans

• 900 g tomatoes, halved if large, sliced into 1.25 cm-thick rounds

How to make Grilled chicken with mustard barbecue sauce and tomato salad

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

2. In a medium bowl, mix together the vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, paprika, cayenne, and 120 ml of mustard; set aside.

3. Season the chicken on all sides with 30 g (2 tbsp) plus 10 g (2 tsp) of salt. Grill the chicken skin-side down over direct heat for 5–8 minutes, turning halfway through or whenever there is a flare-up, until lightly charred.

4. Move the chicken to the cooler part of the grill, cover with the lid, and continue to grill for 15–20 minutes, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 60 °C. The smaller pieces will cook more quickly, so transfer them to a rimmed baking tray until all pieces are ready.

5. Uncover the grill and return any pieces from the baking tray back to the grill. Using a brush, generously baste the chicken with the reserved sauce. Continue grilling, turning every 1–2 minutes and basting the other side, until the internal temperature of the thickest part of the breast registers 68 °C and the sauce is shiny and lacquered, about 6 minutes. Transfer the chicken to a cutting board as pieces are done, noting that the smaller pieces will cook more quickly.

6. Let the chicken rest for 10 minutes before separating the drumsticks from the thighs and slicing the chicken breast in half on a bias.

7. While the chicken rests, gently toss the onions, 30 ml (2 tbsp) of oil, and 5 g (1 tsp) of salt in a medium bowl, taking care not to break the onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, about 10–15 minutes.

8. In a large bowl, whisk together 30 ml (2 tbsp) of bean pickling liquid and the remaining 30 ml (2 tbsp) of mustard. Drain the beans and add them to the bowl along with the tomatoes and grilled onions. Toss to combine and season with salt.

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

Do Ahead: The sauce can be made up to 3 days in advance. Cover and chill until needed.

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.