Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Recipe from Cooking Light

A five-ingredient barbecue rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet mustard glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.

Ingredients

  • 2 tablespoons dark brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 cup ketchup
  • 1 tablespoon dark brown sugar
  • 1 tablespoon sherry or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 8 (6-ounce) skinless, bone-in chicken thighs
  • Cooking spray

Preparation

Prep Time:

  1. 1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
  2. 2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
  3. Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.

July 2009

Nutritional Information

  • Calories: 226
  • Fat: 5.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 27.7g
  • Carbohydrate: 15.4g
  • Fiber: 0.4g
  • Cholesterol: 115mg
  • Iron: 1.9mg
  • Sodium: 651mg
  • Calcium: 28mg