Carolina-Style Barbecue Chicken

With summer in full swing I have the itch to grill everything. I love our grill and I'm so glad we finally caved in and bought one. So far we've grilled burgers (with a few complications...), corn on the cob, asparagus, chicken breasts, flank steak, and chicken thighs. We're getting better at this thing. And I can actually say "we" because the hubbs is out there with me. :)

These chicken thighs are by far the tastiest thing we've grilled. Not having to marinate these overnight is a huge bonus for me, as I tend not to read through an entire recipe (I'm still working on that) and disappoint myself when I realize the meat needs to be marinated and we won't be able to eat it until the next day. When will I learn...

I had most of these ingredients on hand. I used dijon instead of yellow mustard and omitted the hot sauce. I also halved the recipe, since we used four chicken thighs instead of 8. Our only issue was the cook time- about 20 to 25 minutes, with us checking often to see if they were done.

Source: Food Network 

1/2 cup yellow mustard (I used dijon mustard)
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 tablespoons mustard powder
2 teaspoons hot sauce (omitted)
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, melted
8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)

Preheat a grill to medium. Whisk the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the butter.

Season the chicken with salt and pepper, then toss with about one-third of the mustard sauce in a large bowl until coated. Let sit at room temperature, 10 minutes.

Brush the grill grates generously with vegetable oil. Put about 1/4 cup of the remaining mustard sauce in a small bowl for basting and reserve the rest for topping. Grill the chicken, covered, basting occasionally with the sauce, until well marked and a thermometer inserted into the thickest part registers 170 degrees F, 10 to 12 minutes per side. Serve the chicken with the reserved mustard sauce.

What are you planning on cooking/baking/grilling for the 4th of July?