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Barbecue Chicken with Mustard Glaze
servings
Ingredients
    Rub
  1. 2 tbsp Brown Sugar, Dark
  2. 2 tsp Garlic Powder
  3. 2 tsp Chili Powder
  4. 1 tsp Smoked Paprika
  5. 1/2 tsp Salt
    6. Glaze
  6. 1/4 cups Ketchup
  7. 1 tbsp Brown Sugar, Dark
  8. 1 tbsp Red Wine Vinegar
  9. 1 tbsp Dijon Mustard
    10. Chicken
  10. 24 oz 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.