Categories: Sonoma Lunch_Dinner Phase 2
Ingredients
- 1/2 cup cider vinegar
- 2 tablespoons spicy brown mustard
- 1 tablespoon Worcestershire sauce or Worcestershire sauce for chicken
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon bottled hot pepper sauce
- 1/8 teaspoon celery seeds
- 1/8 teaspoon kosher salt
- 2 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned
Directions
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For sauce, in a small saucepan combine vinegar, mustard, Worcestershire sauce, paprika, black pepper, hot pepper sauce, celery seeds, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
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If desired, skin chicken. Sprinkle chicken with salt and pepper. Brush chicken pieces with sauce. For a charcoal grill, grill chicken pieces, bone sides up, on an uncovered grill directly over medium coals for 35 to 45 minutes or until no longer pink (170°F for breasts, 180°F for thighs and drumsticks), turning and brushing with remaining sauce halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.)
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To broil: Place chicken pieces, bone sides up, on the unheated rack of a broiler pan. Brush with sauce. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned. Turn chicken pieces over and brush with remaining sauce. Broil 5 to 15 minutes more or until chicken is no longer pink (170°F).