Maple-Mustard BBQ Chicken

Name: Maple-Mustard BBQ Chicken
Prep time: 40 min
Total time: 40 min
Yield: 4 to 6 servings
Ingredients: 2/3 cup maple syrup; 1/2 cup Dijon mustard; 1/4 cup whole-grain mustard; 2 tablespoons cider vinegar; 1 tablespoon soy sauce; 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces; 2 tablespoons vegetable oil; Kosher salt; Freshly ground black pepper

Grilling BBQ Chicken Main Dish Easy Memorial Day Labor Day 4th of July Father's Day Barbecuing Dinner Party Camping Mustard Soy Sauce Leftovers Make Ahead Summer Comfort Food Dijon Mustard

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4 to 6 servings Easy

Total: 40 mins

6 Ratings

Ingredients (9)

2/3 cup maple syrup
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon soy sauce
3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper

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The classic pairing of maple and mustard works well as a sweet and tangy sauce for coating chicken on the grill. Unlike traditional barbecue sauces, this one doesn’t need to simmer on the stove. Just mix all of the ingredients together and brush on the chicken while it cooks. Serve with baked beans and a green bean salad.

Special equipment: You’ll need a pastry brush or barbecue basting brush for this recipe.

Game plan: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

by CHOW Test Kitchen

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Place the maple syrup, Dijon, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine. Equally divide the sauce between 2 small bowls; set aside 1 bowl for serving and the other for brushing onto the chicken while it cooks on the grill.
2Heat a gas or charcoal grill to medium (about 350°F to 450°F). Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat them all over with the oil and season with salt and pepper.
3When the grill is ready, place the chicken on it (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces over, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
4Flip the chicken again and generously brush the pieces using the bowl of sauce set aside for that. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and pass the remaining bowl of sauce on the side.

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