Grilled Chicken with Mustard 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.
Grilled chicken with a mustard marinade and BBQ glaze balances the sharpness of mustard with the warmth of spices in one well-rounded dish. Yogurt and pepper molasses in the marinade tenderize the meat and lend it depth, while the mustard adds a distinctive tang. A final honey-and-ketchup glaze gives the pieces a glossy, sweet-savoury coat that finishes the grill.
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.
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Save the glaze for the final minutes — its sugar and honey scorch over high heat, so brush late for colour, not char.
Ingredient Swaps
• Pepper molasses can be swapped for pomegranate molasses for a deeper tang.
• Regular mustard can be replaced with Dijon for a finer, stronger flavour.
• The honey in the glaze can be swapped for date molasses or brown sugar.
Common Questions
How long should it marinate?
From one hour to overnight in the fridge so the flavours penetrate.
How do I keep the chicken from drying out?
The yogurt in the marinade keeps it moist; do not over-grill.
When do I add the BBQ glaze?
Brush it on in the last minutes of grilling so the honey and ketchup do not burn.
Can I grill it in the oven?
Yes, roast at high heat, turning and basting until golden.
What is it served with?
It goes well with rice or roasted potatoes and a green salad.
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