Chicken on the Grill with Spicy Beer Mustard/Honey Glaze

Barbecue with a lot of flavor and a touch of heat. Always delicious and easy to double the recipe for a crowd.
Prep Time : 15 minutes
|
Cook Time : 25 minutes
|
Servings : 6 servings

Grilled Chicken with Spicy Beer Mustard/Honey Glaze

What is summer for you?  Sunny days, vacations, golfing with friends, boating at the lake?  For us at Buzz Savories, summer brings a lot of flavor and the taste of great food with friends somewhere outdoors, and we grill! 

The sweet, spicy, smoky smells of chicken on the grill  bring us together, and we feast.

grilled chicken with spicy beer mustard and honey glaze

Buzz Savories  Spicy Beer Mustard and Honey make a glaze that turns ordinary grilled chicken into a feast to remember, and it is easy!  .  The honey creates a sweet char on the bird and the Buzz Savories Spicy Beer Mustard adds layers of flavor and a spicy bite to the chicken.   I like to spatchcock a young bird meaning 4 lbs. or less.  Quarters of chicken and pieces also work beautifully with this recipe.

  • Buzz Savories Spicy Beer Mustard

    Spicy Beer Mustard

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    $55.00
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  • Buzz Savories Mix & Match - Spicy Beer Mustard and Honey Mustard

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Chicken on the Grill with Spicy Beer Mustard/Honey Glaze

Barbecue with a lot of flavor and a touch of heat. Always delicious and easy to double the recipe for a crowd.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, grilling, healthy, Light Dinner Meal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings

Equipment

  • grill for barbecue

What You'll Need:

  • 4-5 lb. skin-on whole chicken or breasts and legs or any combination of chicken you prefer
  • ¼ cup apple cider vinegar
  • ¼ cup (packed) brown sugar
  • 2 Tb. Buzz Savories Honey
  • 2 tsp. Worchestershire Sauce
  • 1 tsp. paprika
  • ¼ tsp. red pepper or cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard
  • Tb. kosher salt

How To Prepare:

Spatchcock the Chicken

  • With a sturdy pair of scissors, cut along both sides of the spinal column and remove. Slip a sharp knife under the ribs and remove (save and freeze the bones for making chicken broth at a later time. ) Press down on the chicken breast to break the breast bone and flatten the chicken.
  • Season chicken on all sides with salt. Allow to rest at 15-30 minutes at room temperature after salting or 2 hours refrigerated.

Barbecue Sauce

  • Mix vinegar, brown sugar, honey, Worcestershire, paprika, cayenne or red pepper and 1/2 cup Spicy Beer Mustard in a medium bowl; set aside.

Grilling

  • Pat chicken dry then place skin side down over indirect heat until instant thermometer reads 145 Degrees F.
  • Baste chicken with the glaze.
  • Cover with lid, and continue to roast, basting every 4-5 minutes, and keeping covered, until the internal temperature of thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered,.
  • Transfer to a cutting board and slice.
  • Arrange chicken on a large platter or cutting board and serve.

Notes

Sauce can be made 3 days ahead. Cover and chill.
Any size chicken will taste fabulous with this method and with this sauce. Larger chicken require more time on the grill, of course, and consider cutting a larger chicken in quarters.

Need more mustard?

Let's Make that happen.
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