Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad
Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat).
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat).
Clean and lightly oil grate.
Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt.
Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes.
Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes.
The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
Uncover grill and return any pieces from baking sheet back to grill.
Using a brush, generously baste chicken with reserved sauce.
Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes.
Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly).
Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings.
Grill over medium-low heat, turning once, until charred on both sides and tender, 10–15 minutes.
Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl.
Drain beans and add to bowl.
Add tomatoes and grilled onions.
Toss to combine; season with salt.
Arrange chicken on a large platter and serve with salad alongside.
Do Ahead: Sauce can be made 3 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.