Summer cookouts are meant for more than just good food—they’re about relaxed afternoons, simple flavors, and time with the people who matter most. Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad hits all the right notes for backyard get-togethers, offering bold flavor without added fuss. The tangy, mustard-forward sauce brings just enough heat to balance the juicy grilled chicken, while the tomato salad delivers freshness and brightness with every bite. It’s the kind of dish that feels right at home alongside a cold drink and a shady patio.
This recipe is perfect for making the most of peak-season ingredients without overcomplicating your prep. Bone-in, skin-on chicken legs and thighs stay tender and crisp up beautifully over a medium-hot grill, especially when you let the sauce caramelize during the final minutes of cooking. Meanwhile, the salad keeps things fresh and vibrant. Sliced tomatoes mingle with shallots and a light vinaigrette to cut through the richness of the chicken. It's a quick, crowd-pleasing pairing built for casual dining and conversation that lingers.
Whether hosting family or planning a low-key weekend meal, this combo delivers familiar comfort with a little extra flair. It's simple enough to scale up for a group but satisfying enough to be the main event. At Alfresco Backyard Living, we know that good grilling starts with quality ingredients, the proper setup, and meals that bring people together. Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad checks every box.
Serve it straight off the grill with a chilled side of watermelon, warm rolls, or corn on the cob, and you’ve got a backyard spread that’s easy to enjoy and hard to forget.
Serves 6-8
Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad Ingredients
- 2 Tbsp. extra-virgin olive oil, plus more for grill
- ¼ cup apple cider vinegar
- ¼ cup (packed) light brown sugar
- 2 Tbsp. honey
- 2 tsp. Worcestershire sauce
- 1 tsp. garlic powder
- 1 tsp. paprika
- ¼ tsp. cayenne pepper
- ½ cup plus 2 Tbsp. country-style mustard
- 5–6 lb. skin-on, bone-in chicken breasts and/or whole legs
- 2 Tbsp. plus 3 tsp. kosher salt, divided, plus more
- 2 large sweet onions, sliced into ½"-thick rounds
- 1 (15-oz.) jar pickled green beans
- 2 lb. tomatoes, halved if large, sliced into ½"-thick rounds
Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad Directions
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of the coals over one side of the grill and scatter the remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil the grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to the cooler part of the grill, cover with the lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes. The smaller pieces will go more quickly, and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover the grill and return any pieces from the baking sheet to the grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of the thickest part of the breast registers 155°F and the sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While the chicken rests, gently toss the onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up the onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10–15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and the remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
Do Ahead: The Sauce can be made 3 days ahead. Cover and chill.
Taken from epicurious.com