Barbecue Chicken with Mustard Glaze

By Snoo

A five ingredient 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 glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.

serving size: 2 chicken thighs
Cal 226
Fat 5g
Protein 28g
Carb 15g
Sodium 651mg

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

Details

Servings 4

Preparation

Step 1

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°.

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.