Go Back
grilled chicken with spicy beer mustard and honey glaze
Print

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

Ingredients

  • 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
  • 2½ Tb. kosher salt

Instructions

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.
    4-5 lb. skin-on whole chicken or breasts and legs or any combination of chicken you prefer
  • Season chicken on all sides with salt. Allow to rest at 15-30 minutes at room temperature after salting or 2 hours refrigerated.
    2½ Tb. kosher salt

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.
    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

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.