Red Onion and Honey Mustard Barbecued Chicken
Infused with tangy sweetness and a smoky edge, Red Onion and Honey Mustard Barbecued Chicken is the perfect centerpiece for a summery backyard feast. Tender, juicy chicken thighs are marinated in a savory blend of finely chopped red onion, golden honey, Dijon and whole-grain mustards, zesty lemon juice, and a touch of smoked paprika. After soaking up this flavorful marinade, the chicken is grilled to perfection, then brushed with a luscious honey mustard glaze for a caramelized finish that bursts with bold, irresistible flavors. Quick to prepare and ideal for grilling season, this dish pairs beautifully with a crisp green salad or buttery grilled corn. A sprinkle of fresh parsley adds a finishing touch, making this recipe a delightful blend of simple preparation and gourmet flair. Perfect for BBQs and weeknight dinners alike, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 1 large (finely chopped) red onion
- 3 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons (for garnish, optional) chopped parsley
Instructions
In a medium mixing bowl, combine the finely chopped red onion, honey, Dijon mustard, whole-grain mustard, olive oil, minced garlic, lemon juice, smoked paprika, salt, and black pepper. Mix well to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat your grill to medium-high heat (around 375–400°F/190–200°C). If using a charcoal grill, arrange the coals for indirect grilling.
Remove the chicken from the marinade, shaking off any excess, but do not discard the marinade. Transfer the remaining marinade to a small saucepan and bring to a boil over medium heat, then simmer for 5 minutes to create a glaze.
Lightly oil the grill grates to prevent sticking. Place the chicken thighs on the grill, skin side down if they have skin, and cook for 6–8 minutes per side, turning occasionally, until the internal temperature of the chicken reaches 165°F (74°C).
During the last 5 minutes of cooking, baste the chicken with the prepared glaze using a basting brush for extra flavor and a glossy finish.
Remove the chicken from the grill and let it rest for 5 minutes before serving. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.7 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
