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 di aceto di mele

• 60ml (packed) light brown sugar

• 2 cucchiai di miele

• 2 cucchiaini di salsa Worcestershire

• 1 cucchiaino di aglio in polvere

• 1 cucchiaino di paprika

• 1/4 cucchiaini di pepe di cayenna

• 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.

Avvertenza

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