Description
This Slow Grilled Mustard Chicken recipe features tender, juicy chicken marinated in a tangy blend of dijon mustard, vinegar, Worcestershire sauce, and dried thyme. The chicken is first seared over high heat, then slow grilled over indirect heat until perfectly cooked and infused with smoky flavors. Finished with a molasses-infused sauce made from the reserved marinade, this dish is a delightful balance of sweet and tangy that pairs wonderfully with grilled vegetables or a fresh salad.
Ingredients
Scale
Chicken
- 2-3 pounds chicken (thighs, breasts, drumsticks, preferably bone-in)
Marinade
- 1/2 cup dijon mustard
- 3 tablespoons vinegar
- 4 teaspoons Worcestershire sauce
- 1/4 teaspoon dried thyme
- 2 tablespoons light-flavored molasses (for sauce)
Instructions
- Prepare the chicken: Pat the chicken dry and trim off any extra fat to ensure even cooking and better flavor absorption.
- Make the marinade: In a large ziplock bag, combine dijon mustard, vinegar, Worcestershire sauce, and dried thyme. Add the chicken pieces, seal the bag, and toss everything together until the chicken is thoroughly coated.
- Marinate the chicken: Refrigerate the chicken in the marinade for at least 4 hours, or up to 24 hours for maximum flavor. In a pinch, marinate for at least 30 minutes. When ready, drain the chicken but reserve the marinade for later use.
- Preheat the grill: Heat your grill to high. If using wood or charcoal, arrange coals so there is a section with fewer coals for indirect cooking.
- Sear the chicken: Place the chicken pieces directly over the high heat area of the grill. Close the lid and cook for 3-5 minutes until the outside crisps up to your liking.
- Move to indirect heat: Using tongs, flip the chicken and relocate it to the low-heat side of the grill (for gas grills, turn off one burner). Reduce the heat on the remaining side to medium-low, aiming for 250-275°F.
- Slow grill the chicken: Cover the grill and cook the chicken for 30-50 minutes depending on piece thickness. Brush the chicken 2-3 times with reserved marinade during cooking to keep it moist and flavorful.
- Check doneness: The chicken is done when it reaches an internal temperature of 165°F or when juices run clear with no pink.
- Optional final sear: For extra crispness, quickly sear the other side of the chicken over direct high heat just before serving.
- Prepare the sauce: Bring the reserved marinade to a boil in a small pot, add 2 tablespoons light-flavored molasses, then reduce heat and simmer until ready to serve.
- Serve: Plate the grilled chicken and spoon the molasses-mustard sauce over or on the side. Use sparingly as the sauce is flavorful.
- Suggested sides: Pair this dish with grilled corn, grilled peppers, fresh watermelon, oven-roasted potatoes, or a big fresh salad for a complete meal.
Notes
- Marinating time: Longer marinating (up to 24 hours) enhances flavor but at least 30 minutes is sufficient.
- Use a meat thermometer to ensure safe internal temperature of 165°F.
- Indirect grilling allows the chicken to cook through without burning the exterior.
- The marinade doubles as a tasty sauce when boiled and thickened with molasses.
- Bone-in chicken pieces retain moisture better during grilling.
- Adjust heat levels according to your grill type to avoid flare-ups.
