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Per serving
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- 1
Make the marinade
Pat the chicken dry and trim any big chunks of fat. Toss the dijon, white vinegar, Worcestershire, and thyme into a big ziplock bag, then add the chicken, seal it up, and squish it around so everything's coated.
- 2
Let it hang out
Stash it in the fridge for at least 4 hours, up to 24 if you plan ahead. Even a quick 30 minutes works in a pinch. When you're ready to cook, drain the chicken but hang onto that marinade — it becomes the sauce.
- 3
Set up two heat zones
Fire up the grill to high. The trick here is two zones: on gas, just leave one burner off; on charcoal, pile the coals to one side so half the grate runs cooler. You'll sear over the hot side, then finish over the cool side.
- 4
Sear it
Lay the chicken over direct high heat, close the lid, and grill 3 to 5 minutes until the outside is crisped up and marked the way you like it.
- 5
Low and slow
Flip the pieces over to the cool side (the burner you turned off), drop the other side down to medium-low, around 250 to 275 degrees F. Cover and cook 30 to 50 minutes depending on thickness, brushing with the reserved marinade 2 or 3 times as it goes. Pull it at 165 degrees F internal, or when the juices run clear. Crack a cold one while you wait.
- 6
Boil down the sauce
Pour whatever marinade is left into a small pot, add the molasses, bring it to a boil, then knock the heat down to low until you're ready to serve.
- 7
Serve
Spoon a little of that mustard-molasses sauce over the chicken — a little goes a long way. Great with grilled corn, grilled peppers, or a big pile of watermelon.
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Slow-Grilled Mustard Chicken
Created by: BackyardGrillCo
Ingredients
- 3 lb bone-in chicken pieces
- 1/2 cup dijon mustard
- 3 tbsp white vinegar
- 4 tsp Worcestershire sauce
- 1/4 tsp dried thyme
- 2 tbsp molasses
Instructions
- Make the marinadePat the chicken dry and trim any big chunks of fat. Toss the dijon, white vinegar, Worcestershire, and thyme into a big ziplock bag, then add the chicken, seal it up, and squish it around so everything's coated.
- Let it hang outStash it in the fridge for at least 4 hours, up to 24 if you plan ahead. Even a quick 30 minutes works in a pinch. When you're ready to cook, drain the chicken but hang onto that marinade — it becomes the sauce.
- Set up two heat zonesFire up the grill to high. The trick here is two zones: on gas, just leave one burner off; on charcoal, pile the coals to one side so half the grate runs cooler. You'll sear over the hot side, then finish over the cool side.
- Sear itLay the chicken over direct high heat, close the lid, and grill 3 to 5 minutes until the outside is crisped up and marked the way you like it.
- Low and slowFlip the pieces over to the cool side (the burner you turned off), drop the other side down to medium-low, around 250 to 275 degrees F. Cover and cook 30 to 50 minutes depending on thickness, brushing with the reserved marinade 2 or 3 times as it goes. Pull it at 165 degrees F internal, or when the juices run clear. Crack a cold one while you wait.
- Boil down the saucePour whatever marinade is left into a small pot, add the molasses, bring it to a boil, then knock the heat down to low until you're ready to serve.
- ServeSpoon a little of that mustard-molasses sauce over the chicken — a little goes a long way. Great with grilled corn, grilled peppers, or a big pile of watermelon.