INGREDIENTS:
- 1 1/2 cups yellow mustard
- 1 cup light brown sugar
- 1/2 cup cider vinegar
- 4 tablespoons butter
- 1/4 cup water
- 1 tablespoon fish sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 chicken thighs
- 4 chicken legs
DIRECTIONS:
- Preheat the grill.
- In a medium saucepan, whisk together the mustard, brown sugar and cider vinegar. Bring the mixture to a boil and then turn the heat to low and simmer.
- Stir in the butter, water, fish sauce, chili powder, cumin, cayenne, garlic powder, salt and pepper. Simmer for 5 minutes until the mixture has thickened a bit. Turn off the heat and cool to room temperature.
- Place the chicken on the grill skin side down and cook for 4 to 5 minutes. Turn the chicken over and baste with the barbecue sauce. Cook for an additional 3 minutes.
- Turn the chicken again and baste with the sauce. Cook for an additional 3 minutes. Repeat two more times.
- Transfer the chicken to a platter and allow to rest for 5 minutes.
- Serve immediately with extra sauce on the side, if desired.
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