Mustard Barbecue Chicken
By: Anonymous
Published: Tuesday, December 22, 2009 - 12:04am

Ingredients




4 pounds x chicken drumsticks and thighs (abt 3  total)
1/2 cup Dijon-style mustard
3 tablespoons vinegar
4 teaspoons Worcestershire sauce
1 teaspoon snipped fresh thyme
teaspoon (or ⅛  dried thyme, crushed)
2 tablespoons molasses
Grilled pesto tomatoes (optional)
Grilled sourdough bread slices (optional)

Preparation

1 Remove skin from chicken, if desired. Place chicken in a 1-gallon sealable plastic bag in a shallow dish; set aside. 2 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 and set aside to use to make the sauce. Reserve remaining marinade for grilling. 3 Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken pieces, bone-side down, on the lightly oiled rack over pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted in center of thickest portions register 180 degrees, brushing occasionally with marinade. (Do not brush during the last 5 minutes of grilling.) 4 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. Serve with grilled pesto tomatoes and grilled sourdough bread slices, if desired. 5 This recipe yields 4 servings. 6 Comments: Experiment with different flavored mustards - such as whole grain, spicy, or white-wine mustard - to add an exotic spin to this simple grilling glaze.