Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

Ingredients for Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

• 2 tablespoons extra-virgin olive oil, plus more for grill

• 60ml de vinagre de maçã

• 60ml (packed) light brown sugar

• 2 colheres de sopa de mel

• 2 colheres de chá de molho Worcestershire

• 1 colher de chá de alho em pó

• 1 colher de chá de páprica

• 1/4 colher de chá de pimenta caiena

• 120ml plus 2 tablespoons country-style mustard

• 5–2.7kg skin-on, bone-in chicken breasts and/or whole legs

• 2 tablespoons plus 3 teaspoons kosher salt, divided, plus more

• 2 large sweet onions, sliced into 1/2"-thick rounds

• 1 (425g) jar pickled green beans

• 900g tomatoes, halved if large, sliced into 1/2"-thick rounds

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). Clean and lightly oil grate.

Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 120ml mustard in a medium bowl; set aside.

Season chicken on all sides with 2 tablespoons plus 2 teaspoons 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 60°C, 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 68°C 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 tablespoons oil, and 1 teaspoon 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 tablespoons bean pickling liquid and remaining 2 tablespoons 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.