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Grilled Chicken With Mustard Sauce




Source of Recipe


WKRG
Grilled Chicken With Mustard Sauce
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Published: Thu, June 23, 2011
It's Summer time and that means time to bust out that grill! Lucy Greer joins us to give her twist on the classic grilled chicken. by Lucy Greer With Greer's Market
Ingredients:
6 chicken legs and 6 chicken thighs
Brine-
2 quarts water
2 tbsp. kosher salt
¼ cup brown sugar
6 sprigs fresh thyme
Sauce-
1 cup yellow mustard
½ cup apple cider vinegar
¼ cup water
1/3 cup brown sugar
2 tbsp. honey
1 tbsp. lemon juice
1 tbsp. Worcestershire
¼ tsp. cayenne pepper
2 tbsp. butter

For brine- combine water, salt, brown sugar, and thyme in a plastic storage bag, stainless
steel bowl, or any vessel large enough to ensure chicken is covered with the brine. Stir to
dissolve salt and sugar. Add chicken to the liquid. Make sure all of the chicken pieces are
covered with water. You may need to put a plate or skillet on top to hold chicken down.
Allow chicken to brine in the refrigerator for 2 hours. If you are short on time, still do this
step, even if it is only for 20 minutes. This process will add flavor, tenderize the meat and
help it stay moist during cooking. The salt in the solution penetrates the meat and breaks
down the proteins, causing the chicken to be more tender.

For mustard sauce, combine mustard, apple cider vinegar, water, brown sugar, honey, lemon
juice, Worcestershire, cayenne pepper, and butter in a sauce pan. Simmer for 30 minutes,
whisking every 5 minutes or so.

Remove chicken from brine and pat dry with paper towels. Grill over medium heat 20
minutes, turning half way through cooking time. Move chicken off direct heat to the other
side of the grill and brush with mustard sauce. Continue cooking 20 more minutes or until
internal temperature reaches 155 degrees and juices run clear. Serve with additional
sauce.