Maple-Mustard BBQ Chicken
CHOW Test Kitchen
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.
- 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
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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