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Grilled Chicken with Mustard Barbecue Sauce

A grilled chicken recipe everyday simple, light in calories and rich in flavor
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 4

Equipment

  • heavy kitchen shears

Ingredients

  • 2 Tbs. olive oil
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar packed
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • ½ cup Buzz Savories Spicy Beer Mustard or Buzz Savories Honey Mustard
  • 5-6 lbs. skin=on, bone-in chicken
  • 3 Tbs. kosher salt

Instructions

South Carolina-ish Barbecue Sauce

  • Mix vinegar, brown sugar, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup Buzz Savories Spicy Beer Mustard or Honey Mustard in a medium bowl. Can be made several days ahead.
    Spicy Beer Mustard

Preparing Grill

  • 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 the grate.

Preparing the Chicken

  • With kitchen shears, begin cutting from the but end on both sides of the backbone. Remove the entire back bone and the neck and set aside for broth or toss. Remove the giblets and the same.
    backbone removed
  • With a sharp knife cut in 2 halves, leaving intact the breast, thigh, leg combination.
  • Season the chicken on all sides and top and bottom with the 3 Tb. of kosher salt

Grilling

  • 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 150 Degrees F, 15-20 minutes
  • Uncover grill and using a brush, generously baste chicken with reserved sauce.
  • Continue to grill, turning every 1-2 minutes and basting all sides, until the internal temperature o thickest part of breast registers 155 Degrees F and sauce is shiny and lacquered, about 6 minutes.
  • Transfer chicken to a cutting board. Let rest 10 minutes before serving.