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Barbecue Chicken with Mustard Glaze
40 minutes
Main Dish
0 of 1
4(1)
serving size: 2 chicken thighs (~6oz raw boneless per serving)
272 cal/serving
Cooking Light
Ingredients
    Rub
  1. 2tbsp (≈27.5gestimated from: Sugars, brown [cup packed]) Brown Sugar, Dark
  2. 2tsp (≈6.2gestimated from: Spices, garlic powder [tsp]) Garlic Powder
  3. 2tsp (≈5.4gestimated from: Spices, chili powder [tsp]) Chili Powder
  4. 1tsp (≈2.3gestimated from: Spices, paprika [tsp]) Smoked Paprika
  5. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
    6. Glaze
  6. 1/4cups (≈60gestimated from: Catsup [cup]) Ketchup
  7. 1tbsp (≈13.8gestimated from: Sugars, brown [cup packed]) Brown Sugar, Dark
  8. 1tbsp (≈14.9gestimated from: Vinegar, red wine [tbsp]) Red Wine Vinegar
  9. 1tbsp (≈15gestimated from: Mustard, prepared, yellow [tsp or 1 packet]) Dijon Mustard
    10. Chicken
  10. 24oz (680.4goz → g) Chicken Thighs, Boneless & Skinless or bone-in
Steps
  1. 1 Combine first 5 ingredients in a small bowl.
  2. 2 Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
  3. 3 Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
  4. 4 GRILLED SUMMER SQUASH: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.
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