Barbecue Chicken with Mustard Glaze

Barbecue Chicken with Mustard Glaze

Mmmm, talk about the savory tastes of summer!  I arrived home from work to a house scented with pungent mustard and chipotle chili powder.  I was famished after a day away, and this was nearly enough to put me over the edge!  We’ve long been fans of the rich flavor of grilled chicken thighs, but the seasonings of this rub combined with the tangy sauce made for a little bit of heaven on a summer evening.

For our tastes, we like to substitute chipotle chili powder whenever a recipe calls for regular chili powder, using 1/2 of the listed amount.  In this case we used 1 teaspoon of the chipotle version, and the added flavor kick was fantastic.  We also opted to grill the chicken thighs on our gas grill, rather than using the grill pan listed here. 

As a side  dish we prepared the summer squash described with the recipe, and our girls oohed and ahhed all the way through dinner.  This recipe, which we found in the July 2009 issue of Cooking Light magazine, went straight to our “keepers” file!  You might want to give it a try.

“A five-ingredient rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.”


  • 2  tablespoons  dark brown sugar
  • 2  teaspoons  garlic powder
  • 2  teaspoons  chili powder
  • 1  teaspoon  smoked paprika
  • 1/2  teaspoon  salt
  • 1/4  cup  ketchup
  • 1  tablespoon  dark brown sugar
  • 1  tablespoon  sherry or red wine vinegar
  • 1  tablespoon  Dijon mustard
  • 8  (6-ounce) skinless, bone-in chicken thighs
  • Cooking spray


1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. 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°.

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.


One Response to Barbecue Chicken with Mustard Glaze

  1. cathy solberg says:

    It’s nice to see you putting some new pictures out for us. We missed you! This chicken looks fabulous!

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