Maple-Mustard BBQ Chicken

Ingredients

• 6 servings pepper black freshly ground
• 3 pounds chicken pieces boneless bone-in skinless
• 2 tablespoons apple cider vinegar 
• 0.5 cup dijon mustard 
• 6 servings kosher salt 
• 0.7 cup maple syrup 
• 1 tablespoon soya sauce 
• 2 tablespoons vegetable oil 
• 0.3 cup coarse mustard 

Equipment

• bowl
• baking sheet
• paper towels
• whisk
• grill
• kitchen thermometer

Directions

1. Place the maple syrup, Dijon, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine. Equally divide the sauce between 2 small bowls; set aside 1 bowl for serving and the other for brushing onto the chicken while it cooks on the grill.
2. Heat a gas or charcoal grill to medium (about 350°F to 450°F). Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat them all over with the oil and season with salt and pepper.When the grill is ready, place the chicken on it (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces over, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.Flip the chicken again and generously brush the pieces using the bowl of sauce set aside for that. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time).
3. Remove the chicken to a clean serving platter and pass the remaining bowl of sauce on the side.