8 skin-on, bone-in chicken thighs (2 to 2 1/4 lbs)
Vegetable oil, for brushing
1 large tomato, sliced
Prepared macaroni salad, for serving (optional)
Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 tsp salt, and pepper to taste in a bowl. Whisk in the butter.
Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.
Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170, 10 to 12 minutes per side.
Serve the chicken with the reserved mustard sauce, sliced tomato and macaroni salad, if desired.
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