Slow Grilled Mustard Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Cooling Time
4 hrs
-
Total Time
4 hrs 45 mins
-
Servings
4 Servings
-
Calories
332 kcal
-
Course
Main Course
-
Cuisine
American
Slow Grilled Mustard Chicken
Description
This recipe starts by marinating bone-in chicken thighs, breasts, or drumsticks in a mixture featuring Dijon mustard, vinegar for acidity, Worcestershire sauce for umami, thyme for herbaceous notes, and lightly sweet molasses. The marinade both seasons and helps tenderize the meat over 4 hours to up to a day.
Grilling begins with a high-heat sear over direct heat to create a crisp skin and caramelized surface. The chicken is then moved to an indirect cooler section of the grill, covered, and cooked low and slow at 250-275°F. This slow grilling ensures thorough cooking without burning and helps develop depth of flavor in the mustard glaze coating the chicken.
The final result is flavorful chicken with a combination of tangy, slightly sweet, and savory flavors, crispy exterior, and juicy interior. It suits a barbecue meal or an outdoor gathering where layered grilling techniques enhance chicken texture and taste.
The recipe includes practical advice on trimming excess fat, adjusting marinade time for faster preparation, and managing grill heat using gas burner controls or charcoal coals.
Ingredients
- 2-3 pounds chicken thighs, breasts, drumsticks, preferably bone-in
- 1/2 cup Dijon mustard
- 3 tablespoons vinegar
- 4 teaspoons Worcestershire sauce
- 1/4 teaspoon thyme dried
- 2 tablespoons molasses light-flavored
Instructions
- Pat chicken dry and trim any extra fat.
- In a large ziplock bag, add mustard, vinegar, Worcestershire sauce, and thyme. Add the chicken, zip, and mix it up.
- Refrigerate for 4 hours, or up to 24. (Or a half hour if you're in a time pinch, but you didn't hear it from me.) Drain the chicken, but do not discard the marinade.
- Preheat your grill to high heat. If you are using wood or coals, make sure you leave an area of the grill with fewer coals. After the initial sear you will be cooking the chicken over indirect heat.
- When it's hot, place the chicken pieces over direct heat. Close the lid and grill for 3-5 minutes, or until the outside is as crisp as you want it.
- Use tongs to flip the chicken and place over the low-heat part of the grill. I have a gas grill, so I just turn off one of the burners. (The chicken should over the half of the grill that is turned off). Reduce the heat on the other half of the grill to medium-low heat, between 250-275 degrees F.
- Cover and cook for 30-50 minutes, depending on the thickness of your chicken. Brush with marinade 2-3 times while cooking.
- The chicken is done when it reaches an internal temperature of 165 degrees F on a meat thermometer, or you can cut it to see if the juices run clear (not pink).
- If you want, you can quickly sear the other side of the chicken over direct high heat before serving.
- Meanwhile, add the remaining marinade to a small pot. Add 2 tablespoons molasses. Bring to a boil, then reduce heat to low until ready to serve.
- Serve the sauce with the grilled chicken. A little bit goes a long way.
- I like to serve this with grilled corn, grilled peppers, watermelon, oven roasted potatoes, or a big salad.
Notes
- Trim extra fat from chicken pieces before marinating to reduce flare-ups during grilling.
- Marinate the chicken in the mustard mixture for at least 4 hours, but it can be refrigerated up to 24 hours for fuller flavor.
- For faster preparation, marinating for 30 minutes works but longer is better for absorption.
- Start grilling on high heat to sear the chicken, then move it to an area of the grill with lower heat for slow cooking.
- If using a gas grill, turn off one burner to create an indirect heat zone; with charcoal, move coals to one side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 332kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Potassium | 401mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 160IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
