Mustard Chicken Barbecue
3 tablespoons vinegar
4 teaspoons Worcestershire sauce
1 teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme,
4 chicken legs (thigh-drumstick piece) or 4 each drumsticks
and thighs (about 3 lb. total) or 4 chicken breast halves (about 2 lb. total)
2 tablespoons light-flavored molasses
desired, remove skin from chicken. Place chicken in a plastic bag in a shallow
dish; set aside.
For marinade, stir together mustard, vinegar, Worcestershire
sauce, and thyme. Pour marinade over chicken; seal bag. Marinate in the
refrigerator for 4 to 24 hours, turning bag occasionally.
Drain chicken, reserving marinade. Set aside 1/3 cup of the
marinade for sauce.
In a grill with a cover arrange medium-hot coals around a
drip pan. Test for medium heat above the pan (see tip, below). Place the chicken
pieces, bone side down, on the grill rack over drip pan. Cover and grill for 50
to 60 minutes or until tender and no longer pink, brushing occasionally with
marinade up to the last 5 minutes of grilling.
Meanwhile, for sauce, in a small saucepan combine 1/3 cup
reserved marinade and the molasses. Bring to boiling; reduce heat. Simmer,
covered, for 5 minutes. Pass sauce with chicken.
Makes 4 servings.