Foto: RecipeGirlIngredients
- 1½ cups yellow mustard
- 1 cup brown sugar
- 1/2 cup cider vinegar
- 1/4 cup (½ stick) butter
- 1/4 cup water
- 1 tablespoon fish sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 chicken legs
- 4 chicken thighs
Steps
In a medium saucepan, whisk together the mustard, brown sugar and cider vinegar. Bring the mixture to a boil and then turn the heat to low and simmer.
Stir in the butter, water, fish sauce, chili powder, cumin, cayenne, garlic powder, salt and pepper. Simmer for 5 minutes until the mixture has thickened a bit. Turn off the heat and cool to room temperature. Set aside 1/2 cup of the sauce for serving. Use the rest for grilling.
Preheat your grill.
Place the chicken on the grill skin side down and cook for 4 to 5 minutes. Turn the chicken over and baste with the barbecue sauce. Cook for an additional 3 minutes.
Turn the chicken again and baste with the sauce. Cook for an additional 3 minutes. Repeat two more times.
Transfer the chicken to a platter and allow to rest for 5 minutes. Serve immediately with extra sauce on the side, if desired.
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