Categories: Chicken

Ingredients

• 1 tbsp kosher salt
• 1 tsp mustard powder
• 1 tsp ground coriander
• 1 tsp black pepper
• 4 chicken bone-in breasts, trimmed
• 2 tbsp olive oil
• 1/2 cup cider vinegar
• 1 tbsp ketchup
• 1 tbsp hot sauce
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper

Directions

1. Preheat grill to low. Brush grill grate with oil.

2. Combine 1 tbsp salt, mustard, coriander, and 1 tsp black pepper for the rub.

3. Drizzle chicken with oil and sprinkle with the rub; let stand 15 minutes.

4. Whisk together vinegar, ketchup, hot sauce, 1 tsp salt, sugar, pepper flakes, and 1/2 tsp pepper for the mop; reserve half for serving.

5. Grill chicken, skin side up, covered, 6 minutes; flip and grill 6 minutes. Increase heat to medium and flip chicken back to skin side up.

6. Grill chicken until skin begins to brown, 12 minutes. Baste chicken with mop, turning and basting until it reaches 165 degrees, 6-8 more minutes; transfer to a plate and let rest 5 minutes.

7. Serve chicken with reserved mop.

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