Barbecue Chicken with Mustard Glaze |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A five-ingredient barbecue rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet mustard glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side. Ingredients:
2 tablespoons dark brown sugar |
2 teaspoons garlic powder |
2 teaspoons chili powder |
1 teaspoon smoked paprika |
1/2 teaspoon salt |
1/4 cup ketchup |
1 tablespoon dark brown sugar |
1 tablespoon sherry or red wine vinegar |
1 tablespoon dijon mustard |
8 (6-ounce) skinless, bone-in chicken thighs |
cooking spray |
Directions:
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
3. Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.
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