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Barbecue Chicken with Mustard Glaze

Barbecue Chicken with Mustard Glaze
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Prep time 40 mins
Yield

4 servings (serving size: 2 chicken thighs)

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. 

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

Nutrition Information

  • calories 226
  • fat 5.5 g
  • satfat 1.4 g
  • monofat 1.7 g
  • polyfat 1.4 g
  • protein 27.7 g
  • carbohydrate 15.4 g
  • fiber 0.4 g
  • cholesterol 115 mg
  • iron 1.9 mg
  • sodium 651 mg
  • calcium 28 mg

How to Make It

  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. 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.