Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad

A Weeknight Winner: Grilled Chicken with a Tangy Twist

Summer evenings call for simple, satisfying meals that don't require hours in the kitchen. This grilled chicken recipe has become a family favorite, a quick and easy weeknight dinner that feels surprisingly fancy. The key is the incredible mustard barbecue sauce – it's sweet, tangy, and just a touch spicy, the perfect complement to the smoky char of the grilled chicken. It’s so easy to make, I often find myself whipping it up on a whim even when I’m not actively planning a barbecue.

The recipe itself is fairly straightforward, a testament to the fact that sometimes, the best meals are the simplest. I love the way the chicken gets beautifully charred on the grill, that slightly crispy skin giving way to incredibly juicy meat. And the accompanying tomato salad? It’s a bright and refreshing counterpoint to the richness of the chicken, offering a burst of freshness with every bite. The combination of grilled onions, juicy tomatoes, and tangy pickled green beans is a simple yet elegant side dish that elevates the whole experience.

Beyond the Grill: While grilling is certainly the star of the show here, this recipe is adaptable. If you don’t have a grill, you can easily achieve similar results using a grill pan on your stovetop. Just be sure to adjust the cooking time as needed, and keep a close eye on the chicken to avoid burning.

Make it Your Own: One of the things I love most about this recipe is its versatility. Feel free to experiment with different types of mustard to find your perfect flavor profile. I’ve used everything from Dijon to stone-ground mustard, and each variation offers a unique twist. You can also adjust the spice level by adding more or less cayenne pepper. For a sweeter sauce, increase the amount of brown sugar and honey. And if you’re not a fan of pickled green beans, feel free to substitute with another favorite vegetable – roasted peppers, cucumber, or even avocado would all be delicious additions to the salad.

Perfect for Entertaining: This dish is also a fantastic option for entertaining. It's easy to make ahead, allowing you to spend more time with your guests instead of being stuck in the kitchen. The sauce can be made a couple of days in advance, and the chicken and salad can be prepared just before serving. It's a crowd-pleaser that looks impressive without requiring a lot of effort, making it the perfect centerpiece for any summer gathering.

More Than Just a Meal: For me, this isn't just a recipe; it's a memory. It reminds me of lazy summer afternoons spent with family and friends, the scent of grilling chicken filling the air, laughter echoing through the backyard. It's a reminder to slow down, savor the simple pleasures, and appreciate the moments that make life worthwhile. So, fire up the grill, gather your loved ones, and let the delicious aroma of this grilled chicken transport you to a place of relaxation and joy.

Beyond the Plate: This simple meal perfectly embodies the summer spirit. It’s vibrant, flavorful, and requires minimal effort, leaving you with more time to enjoy the sunshine and good company. But it’s more than just a summer meal; it’s a recipe for creating memories, a simple yet satisfying dish that brings people together. It’s the kind of food that creates a sense of community, a shared experience around a table laden with delicious food and laughter. That’s the magic of this recipe – it’s not just about the food; it’s about the moments we share while enjoying it.

A Recipe for Life: This grilled chicken with mustard barbecue sauce and tomato salad isn’t just a meal; it’s a recipe for a relaxed and satisfying life. It’s a reminder to appreciate the simple things, to savor the flavors, and to share our meals with those we love. It embodies the spirit of hospitality, the joy of shared experiences, and the simple pleasure of a delicious and fulfilling meal. So, enjoy! And may this recipe bring as much happiness to your table as it does to mine.

Step-by-step

• 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 1/2 cup mustard in a medium bowl; set aside.
• Season chicken on all sides with 2 Tbsp. plus 2 tsp. 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 140°F, 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 155°F 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 Tbsp. oil, and 1 tsp. 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 Tbsp. bean pickling liquid and remaining 2 Tbsp. 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.