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Ingredients
- Simmer:
- 1 cup yellow mustard
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 1/2 tablespoons mustard powder
- 2 teaspoons hot sauce
- 1/2 teaspoon Worcestershire sauce
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter, melted
- 8 skin-on, bone-in chicken thighs(2 pounds)
- Vegetable oil for brushing
- 1 large tomato, slice
- Prepare macaroni salad, for serving (optional)
Preparation
Step 1
1. Preheat a grill to medium. Whisk the first 8
ingredients in a bowl. Whisk in the butter.
2. Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. let sit at room temperature for 10 minutes.
3. Brush the grill grates generously with vegetable oil. Put abut 1/4 cup of the remaining mustardsauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees, 10 to 12 minutes per side.
4. Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.