📖 Instructions

1. Prep the Chicken: Rinse 2.5 pounds of chicken pieces (legs, thighs, or breasts) under cold water and pat them dry with paper towels. This helps the sauce adhere better and promotes even cooking. If you're using whole breasts, consider halving them for quicker cooking.
2. Mix the Sauce: In a medium bowl, whisk together 1 cup of yellow mustard, ½ cup of packed brown sugar, ¼ cup of apple cider vinegar, 2 tablespoons of Worcestershire sauce, 1 tablespoon of paprika, 1 teaspoon of garlic powder, ½ teaspoon of cayenne pepper (adjust to taste), and ½ teaspoon of salt. Make sure there are no lumps and the brown sugar is fully dissolved. This is where the magic happens!
3. Marinate the Chicken (Optional): For maximum flavor, place the chicken in a large zip-top bag or container and pour the barbecue sauce over it. Make sure every piece of chicken is coated, and seal the bag, removing any excess air. Refrigerate for at least 30 minutes, or up to 4 hours. I actually prefer marinating overnight, but hey, that’s just me. If you're short on time, you can skip the marinating step and proceed directly to cooking, but keep in mind that the flavor will be more intense with marination.
4. Preheat Grill or Oven: If grilling, preheat your grill to medium heat (about 350°F or 175°C). Make sure the grates are clean. If baking, preheat your oven to 375°F (190°C).
5. Grill the Chicken (Recommended): Place the chicken pieces on the preheated grill, skin-side up (if applicable). Grill for 6-8 minutes per side, or until nicely browned. Then, begin basting the chicken with the remaining barbecue sauce every 5-7 minutes, turning frequently to prevent burning. Cook until the internal temperature reaches 165°F (74°C) in the thickest part of the chicken. This usually takes about 25-35 minutes total, depending on the size of the chicken pieces. Watch out for flare-ups! Keep a spray bottle of water handy to tame any flames.
6. Bake the Chicken (Alternative): Arrange the chicken pieces in a single layer in a baking dish. Pour half of the barbecue sauce over the chicken. Bake for 30 minutes. Then, remove the dish from the oven and baste the chicken with the remaining sauce. Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce is thickened and bubbly. If the chicken starts to brown too quickly, cover the dish loosely with foil.
7. Rest and Serve: Once the chicken is cooked through, remove it from the grill or oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with chopped parsley or green onions, if desired. Serve hot with your favorite sides, such as coleslaw, corn on the cob, or baked beans. Enjoy!
8. Clean up: Get your things in order and clean as you go. Its easier to cleanup after you are done, not at the end.