Grilled Chicken with Mustard Marinade & BBQ Glaze
The marinade does the flavour and the glaze does the magic: chicken steeped in pepper molasses, yogurt, mustard and a full spice rack, grilled until juicy, then brushed in the last five minutes with a butter-honey-ketchup-paprika glaze that lacquers it deep, glossy red.
How to Prepare
Whisk the pepper molasses, yogurt, mustard, all the spices and olive oil into a marinade.
Coat the chicken thoroughly and marinate at least 2 hours.
Grill the chicken (oven, pan-grill or barbecue), turning, until cooked through and juicy.
For the glaze, melt the butter with paprika, black pepper, honey, ketchup and water into a glossy sauce.
Brush the glaze over the chicken in the last 5 minutes of grilling, turning to lacquer all sides.
Rest briefly and serve on a bed of parsley.
Save the glaze for the final minutes — its sugar and honey scorch over high heat, so brush late for colour, not char.