- 1 Tbsp apple cider vinegar
- 2 1/2 Tbsp Dijon mustard
- 2 Tbsp sweet chile sauce
- 1 1/2 Tbsp melted butter
- 1 Tbsp honey
- 1 tsp minced fresh rosemary
- 1/2 tsp Spanish smoked paprika (pimenton)
- 8 bone-in, skin-on chicken pieces
- 2 Tbsp olive oil
- Salt and freshly ground pepper
Heat grill to about 375 degrees. Clean and oil grill grate.
In a small bowl, whisk together vinegar, mustard, chile sauce, butter, honey rosemary, and paprika. Set aside.
In a medium bowl, toss chicken with olive oil and liberally season with salt and pepper.
Set chicken on grill over indirect heat. Cover grill and cook, checking often, until bottom is golden, about 10 minutes. Turn over and cook until other side is golden and crispy, about 10 minutes.
Turn again. Stir sauce and baste chicken. Cover and cook, about 5 minutes. Turn again, baste and cook, about 5 minutes. The chicken is cooked when an instant-read thermometer inserted into thickest part of meat not touching bone registers 165 degrees. Remove from grill and serve.
Adapted from Taming the Flame by Elizabeth Karmel