Barbecue Chicken with Mustard Glaze

         

            A five-ingredient barbecue rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet mustard glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.

Ingredients

• 2 tablespoons dark brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 cup ketchup 
• 1 tablespoon dark brown sugar
• 1 tablespoon sherry or red wine vinegar
• 1 tablespoon Dijon mustard
• 8 (6-ounce) skinless, bone-in chicken thighs
• Cooking spray

Preparation

1. 1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
2. 2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.
3. Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.