Happy Magazine Monday.
Y’all. I got rid of my grill pan.
I’ve used it a few times, and out of that few times, only like twice did it not set off the smoke alarm. (This recipe was one of those times, but I suspect that something’s wrong with one of the smoke alarms…)
It didn’t seem worth it, and it was impossible to keep clean.
So that’s that.
You guys, I’m sorry. Magazine Mondays have stopped being fun. I’m having a hard time right now, and I feel like it’s showing on this blog. I don’t mean for it to happen, but it’s 10:14 on a Monday night, and I’m just now writing this. I keep doing it because I want to make it to 52 (actually, I think it may be 53) Magazine Mondays, but it’s tough.
I feel like no one’s reading this blog anyway, so maybe no one is noticing. Who knows?
Sorry.
Make this chicken. It’s good.
Carolina-Style Barbecue Chicken
Serves 4
Ingredients
1/2 cup yellow mustard
1/4 cup apple cider vinegar
1/4 cup packed light brown sugar
1 1/2 Tbsp. mustard powder
2 tsp. hot sauce
1/2 tsp. Worcestershire sauce
Kosher salt and black pepper to taste
2 Tbsp. unsalted butter, melted
8 boneless, skinless chicken thighs
1 tomato, sliced
Prepared potato salad for serving (optional)
Preheat a grill pan (or regular pan) to medium. Whisk together the yellow mustard, vinegar, brown sugar, mustard powder, hot sauce, Worcestershire sauce, and salt and pepper to taste. Whisk in the butter.
Season the chicken with salt and pepper, then toss in a bowl with 1/3 of the mustard mixture until coated. Save the rest for topping. Grill/cook the chicken, covered, turning occasionally until a thermometer inserted into the thickest part registers 170 degrees F.
Serve the chicken with the reserved sauce, sliced tomato, and pasta salad.
