Recipes and Cooking Mustard Chicken Barbecue 4.8 (6) Prepare the chicken ahead of time so it has time to marinate. At dinner time, just make the simple sauce while the chicken grills. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Marinate Time: 4 hrs Grill Time: 50 mins Total Time: 5 hrs 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 chicken legs (thigh-drumstick piece) or 4 each drumsticks and thighs (about 3 pounds total) or 4 chicken breast halves (about 2 pounds total) ½ cup Dijon-style mustard 3 tablespoon vinegar 4 teaspoon Worcestershire sauce 1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, crushed 2 tablespoon light-flavored molasses Directions If desired, remove skin from chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag in a shallow dish; set aside. For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade; set aside to use to make the sauce. In a grill with a cover, arrange medium-hot coals around a drip pan. Test for medium heat above the drip pan. Place the chicken pieces, bone side down, on the grill rack over the drip pan but not over the coals. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing occasionally with remaining marinade. (Do not brush during the last 5 minutes of grilling.) Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Makes 4 servings. Test Kitchen Tip: How Hot is Hot? Some foods need to be grilled hot and fast, some low and slow. To gauge how hot the coals in your grill are, hold the palm of your hand a few inches over the center of the grill rack. If you can hold your hand there two seconds or less, the coals are hot; three seconds would be medium-hot, four for medium, and five for medium-slow coals.When grilling indirectly, hot coals will provide medium-hot heat at the cooking site, and medium-hot coals will provide medium heat. Rate it Print Nutrition Facts (per serving) 327 Calories 17g Fat 10g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 327 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 103mg 34% Sodium 904mg 39% Total Carbohydrate 10g 4% Protein 31g Vitamin C 8.3mg 42% Calcium 30.3mg 2% Iron 2.7mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.