Ingredients

Scale

1 1/2 cups yellow mustard
1 cup light brown sugar
1/2 cup cider vinegar
4 tablespoons butter
1/4 cup water
1 tablespoon fish sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4 chicken thighs
4 chicken legs

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Instructions

Preheat the grill to medium heat.
In a medium saucepan, whisk together mustard, brown sugar, and cider vinegar. Bring to a boil, then reduce heat to low. Stir in butter, water, fish sauce, chili powder, cumin, cayenne, garlic powder, salt, and pepper. Simmer for 5 minutes, or until slightly thickened. Remove from heat and let it cool to room temperature.
Place chicken on the grill skin-side down and cook for 4 to 5 minutes.
Turn chicken over and baste generously with sauce. Cook for 3 minutes.
Turn chicken again, baste, and cook for another 3 minutes. Repeat this process two more times, moving the chicken to a cooler part of the grill if the sauce starts to darken too quickly.
Continue cooking until the chicken reaches a safe internal temperature.
Transfer chicken to a platter, let rest for 5 minutes, and serve with extra sauce on the side if desired.

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Notes

This sauce can be made ahead of time and refrigerated for up to a week.
Ensure the chicken touches the grill surface to get good grill marks and flavor.
Adjust spice levels by modifying the cayenne pepper according to preference.

Author: dani
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 chicken piece
Calories: 450
Sugar: 16g
Sodium: 850mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 36g
Cholesterol: 100mg