Barbecue chicken is a great summertime comfort food with wild regional variations in flavor and technique from across the globe. Our recipe for Honey Mustard Chicken is influenced by the mustard-based barbecue sauces common in South Carolina. With a hint of honey sweetness, the sauce, combined with a spicy rub, makes the most mouth-watering chicken that’s a welcome change from the usual sticky-sweet tomato-based sauces most folks are accustomed to. Even non-mustard fans salivate over this recipe!
Honey Mustard Chicken
Ingredients:
- 12 chicken legs
- Croix Valley Sweet Heat BBQ Dry Rub or Sweet Lu’s Poultry Rub (recipe below)
- Croix Valley Honey Dijon Barbecue ‘n Brat Sauce or Damon’s Carolina Sauce (recipe below)
Sweet Lu's Poultry Rub:
- ¼ Cup Cup Kosher Salt
- ¼ Cup Brown Sugar
- 3 Tbsp Granulated Garlic
- 2 Tbsp Paprika
- 1 Tbsp Dried Parsley
- 1 Tbsp. Dried Oregano
- 1 Tbsp Granulated Onion
- 1 tsp. Black Pepper
- ½ tsp. Ground Sage
Damon's Carolina Sauce:
- 2 cups Yellow Mustard
- 1 cup Ketchup
- ¾ cup Honey
- ¼ cup Dijon Mustard
- 1 Tbsp Granulated Garlic
- 1 tsp. Black Pepper
- 1 tsp Chili Powder
- 1 tsp. Paprika
- ½ tsp. Salt
Combine all ingredients in sauce pot and heat to a minimum 190⁰F, stirring occasionally. Once the sauce has reached the finished temperature, cool and transfer to a covered container and refrigerate.
Honey Mustard Chicken Directions:
- Coat chicken in Sweet Heat BBQ Dry Rub or Sweet Lu’s Poultry Rub and place on grill of medium-high heat (about 375⁰F) and cook until done (approximately 25-35 minutes, or until internal temperature reaches at least 165⁰F)
- 10 minutes into the cook, brush mustard sauce on chicken and turn over. Repeat the process, basting with additional sauce every 5-7 minutes.