Grilled chicken with mustard barbecue sauce and tomato salad
Transform your salad game with our delicious Grilled Chicken and Tomato Salad. Savory mustard barbecue sauce adds a zesty kick to this refreshing dish.
Ingredients:
- 2 Tbsp. extra-virgin olive oil, plus more for grill
- ¼ cup apple cider vinegar
- ¼ cup (packed) light brown sugar
- 2 Tbsp. honey
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- ½ cup plus 2 Tbsp. country-style mustard
- 5–6 lb. skin-on, bone-in chicken breasts and/or whole legs
- 2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
- 2 large sweet onions, sliced into ½"-thick rounds
- 1 (15-oz.) jar pickled green beans
- 2 lb. tomatoes, halved if large, sliced into ½"-thick rounds
Instructions:
- Prepare the grill for two-zone cooking. For a charcoal grill, pile two-thirds of the coals to one side and spread the rest over the other side. If you're using a gas grill, turn one burner to medium-high heat and the remaining burners to medium-low heat. Make sure to clean the grill grate and lightly oil it.
- In a medium bowl, mix together vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, paprika, cayenne pepper, and 1/2 cup of mustard. Set the mixture aside.
- Season the chicken on all sides with 2 tablespoons plus 2 teaspoons of salt. Place the chicken on the grill skin-side down over direct heat. Turn the chicken halfway through or whenever there are flare-ups until it is lightly charred, which should take about 5-8 minutes. Move the chicken to the cooler part of the grill, cover it with a lid, and continue grilling. Turn the chicken several times and keep it covered until an instant-read thermometer inserted into the thickest part of the breast reads 140°F, which usually takes 15 to 20 minutes. Smaller pieces will cook faster, so transfer them to a baking sheet as they are done.
- Uncover the grill and return any pieces from the baking sheet back to the grill. Use a brush to generously coat the chicken with the reserved sauce. Continue grilling the chicken, turning it every 1-2 minutes and basting the other side, until the internal temperature of the thickest part of the breast reaches 155°F and the sauce becomes shiny and lacquered, which should take about 6 minutes. As each piece of chicken is done, transfer it to a cutting board (smaller pieces will cook faster). Let the chicken rest for 10 minutes before separating the drumsticks from the thighs and slicing the chicken breasts diagonally.
- While the chicken is resting, gently mix onions, 2 tablespoons of oil, and 1 teaspoon of salt in a medium bowl, taking care not to break the onion rounds. Grill the onion mixture over medium-low heat, turning once, until both sides are charred and tender, typically for 10-15 minutes.
- In a large bowl, whisk 2 tablespoons of bean pickling liquid and the remaining 2 tablespoons of mustard. Drain the beans and add them to the bowl along with the tomatoes and grilled onions. Toss everything together, season with salt, and combine well.
- Arrange the chicken on a large platter and serve it with the salad on the side.
- You can make the sauce up to 3 days ahead. Just cover and refrigerate it.
Summary:
- Calories: 4261 kcal
- Fat: 101 g
- Protein: 591 g
- Carbs: 232 g
- Potassium: 12932 mg
- Magnesium: 1071 mg