Grilled Carolina Mustard BBQ Chicken Thighs

By Sprig Originals ✓ · cooked up in Sprig

Bone-in chicken thighs go straight onto the grill grates, crisping over the hot side and finishing over indirect heat until the skin is burnished and the meat pulls off the bone. A tangy South Carolina–style yellow mustard sauce gets brushed on at the end so it caramelizes without burning. Six steps, twelve ingredients, one grill.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb)
• 1 tbsp vegetable oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

• 1/2 cup yellow mustard
• 1/4 cup honey
• 3 tbsp apple cider vinegar
• 2 tbsp light brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp hot sauce

Instructions

1. Set up a two-zone fire: bank the coals to one side of a charcoal grill, or light only half the burners on a gas grill and set them to medium-high. Close the lid and bring the grill to about 400°F, then scrape the grates clean and wipe them with an oiled paper towel.
2. Whisk the yellow mustard, honey, cider vinegar, brown sugar, Worcestershire, and hot sauce together in a bowl until smooth. Pour half into a small serving bowl and set aside for the table; the rest is your basting sauce.
3. Pat the chicken thighs very dry with paper towels, rub all over with the vegetable oil, then season both sides with the smoked paprika, garlic powder, salt, and pepper.
4. Lay the thighs skin-side down directly over the hot side of the grill. Cook uncovered 4 to 5 minutes, moving any piece that flares up, until the skin is deep golden and crisp.
5. Flip the thighs skin-side up and move them all to the cool side of the grill. Close the lid and cook 20 to 25 minutes, until a thermometer in the thickest part reads 175°F. In the last 8 minutes, brush the basting sauce over the skin twice, then slide the thighs back over direct heat for 1 to 2 minutes per side to set the glaze — watch closely, the sugar burns fast.
6. Move the chicken to a platter and rest 5 minutes before serving with the reserved sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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