Slow Grilled Mustard Chicken Recipe

If you’re craving a dish that brings smoky, tangy, and delightfully tender flavors together, you’re going to love this Slow Grilled Mustard Chicken Recipe. This recipe is all about soaking the chicken in a tangy mustard marinade, slow grilling it to juicy perfection, and finishing with a rich, molasses-infused glaze that takes every bite to the next level. It’s a simple yet show-stopping way to enjoy chicken that’s bursting with flavor and perfect for a weekend cookout or a memorable weeknight dinner with family and friends.

Ingredients You’ll Need

These ingredients come together with ease, each playing a vital role in building layers of flavor and texture in this Slow Grilled Mustard Chicken Recipe. From the tangy buzz of Dijon mustard to the subtle sweetness of molasses, every component elevates the dish without any fuss.

• Chicken (2-3 pounds): Bone-in thighs, breasts, or drumsticks offer the best juiciness and flavor when grilled slowly.
• Dijon mustard (1/2 cup): Provides a sharp, creamy tang that forms the marinade’s flavorful base.
• Vinegar (3 tablespoons): Adds brightness and acidity to tenderize the chicken while balancing the richness.
• Worcestershire sauce (4 teaspoons): A punch of umami and depth that rounds out the marinade beautifully.
• Dried thyme (1/4 teaspoon): Adds subtle herbal notes that complement the mustard and vinegar perfectly.
• Light-flavored molasses (2 tablespoons): Sweetens and thickens the finishing sauce, creating a luscious glaze for the chicken.

How to Make Slow Grilled Mustard Chicken Recipe

Step 1: Prep the Chicken

Start by patting your chicken dry and trimming any excess fat. This step ensures the marinade clings wonderfully and that your chicken crisps up beautifully on the grill.

Step 2: Marinate with Love

In a large ziplock bag, whisk together the Dijon mustard, vinegar, Worcestershire sauce, and dried thyme. Toss in the chicken pieces, seal the bag, and give it a good shake so every piece is generously coated.

Step 3: Time to Soak

Pop the bag in the fridge for at least 4 hours, or up to 24 if you want deeper flavor penetration. You can get away with just 30 minutes if pressed for time, but the longer the better! When ready, drain the chicken, reserving the marinade for later use.

Step 4: Fire Up the Grill

Preheat your grill to high heat, whether it’s gas, wood, or charcoal. Arrange an area with fewer coals or turn off one burner to create a zone for indirect cooking after the initial sear.

Step 5: Sear Over Direct Heat

Place the chicken pieces over the hottest part of the grill. Close the lid and let them sizzle for 3 to 5 minutes until the skin crisps to your liking. This step locks in flavor and gives you that irresistible char.

Step 6: Move to Indirect Heat

Flip the chicken using tongs and shift them to the lower heat part of your grill. Keep the temperature between 250 and 275 degrees Fahrenheit for slow, even cooking.

Step 7: Slow Cook with Basting

Cover the grill and cook the chicken for 30 to 50 minutes, depending on thickness. Baste the chicken 2 to 3 times with the reserved marinade. This keeps it moist and adds extra layers of tangy goodness.

Step 8: Check for Doneness

Your chicken is perfectly cooked when it reaches an internal temperature of 165 degrees Fahrenheit. If you don’t have a thermometer, cut into a piece; the juices should run clear, not pink.

Step 9: Optional Final Sear

If you want an extra crispy finish, sear the chicken one more time over direct high heat for just a minute on each side before serving.

Step 10: Make the Glaze

While the chicken cooks, pour the remaining marinade into a small pot, add the molasses, and bring to a boil. Then lower the heat, letting it simmer until thick and glossy, ready to drizzle on your chicken.

Step 11: Serve it Up

Dish out the juicy grilled chicken and spoon a little of that sweet-tangy glaze over each piece. Remember, a little of this sauce goes a long way to enhancing flavor without overpowering.

Step 12: Enjoy with Your Favorite Sides

This Slow Grilled Mustard Chicken Recipe pairs effortlessly with grilled veggies, fresh salads, or roasted potatoes for a full-on feast everyone will rave about.

How to Serve Slow Grilled Mustard Chicken Recipe

Garnishes

Add fresh herbs like parsley or thyme sprigs to bring a pop of color and a fresh aroma that brightens the smoky notes of the grilled chicken. Lemon wedges also brighten every bite with a zesty finish.

Side Dishes

This recipe loves company. Try grilled corn on the cob, charred peppers, or oven-roasted potatoes to round out your plate. A big, crisp green salad adds freshness that balances the richness perfectly.

Creative Ways to Present

Serve the chicken on a wooden board for a rustic vibe, or slice it and layer over rice or grain bowls for a casual yet elegant meal. Don’t forget to drizzle some of the molasses glaze over everything for that wow factor.

Make Ahead and Storage

Storing Leftovers

Store leftover grilled chicken in an airtight container and keep it in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier when reheated.

Freezing

If you’d like to keep it longer, freeze the cooked chicken pieces in a freezer-safe container or bag for up to 3 months. Be sure to cool completely before freezing to maintain quality.

Reheating

Reheat your leftovers gently in the oven or on low heat in a skillet to keep the chicken moist and tender. Avoid the microwave if possible, as it can dry out the meat.

FAQs

Can I use chicken breasts instead of thighs or drumsticks?

Absolutely! Bone-in breasts work well in this Slow Grilled Mustard Chicken Recipe, though they may cook slightly faster than thighs or drumsticks, so keep an eye on the internal temperature.

Is it necessary to marinate the chicken for 24 hours?

Not at all! While 24 hours gives the deepest flavor, even 4 hours will produce wonderfully tangy and tender chicken. If you’re short on time, 30 minutes is a decent compromise.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—165 degrees Fahrenheit is the safe internal temperature. Alternatively, check that the juices run clear when you cut into the thickest part.

Can I make the marinade without molasses?

The molasses adds sweetness and depth, but if you don’t have any, you can substitute with honey or maple syrup – just a bit less than the molasses amount for balanced sweetness.

What if I don’t have a grill? Can I bake this chicken instead?

You can adapt the recipe for the oven by baking the marinated chicken at 375 degrees Fahrenheit for 35-45 minutes, basting occasionally with the marinade, though you’ll miss out on that amazing smoky char.

Final Thoughts

I hope this Slow Grilled Mustard Chicken Recipe inspires you to fire up your grill and enjoy the irresistible combination of tangy, smoky, and sweet flavors. It’s simple, flavorful, and one of those dishes that make everyone ask for seconds. Give it a try—you’ll be so glad you did!

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