Become the hit of your next summer barbeque with this excellent recipe from Epicurious for a sweet and tangy grilled chicken platter and an excellent accompaniment in the form of a delicious side salad, complete with grilled tomatoes, onions, and pickled green beans.

Ingredients for Barbecue Grilled Chicken and Salad:

• 5–6 pounds of skin-on, bone-in chicken breasts and whole legs
• 2 large sweet onions, sliced into ½” thick rounds
• 1 15-ozjar of pickled green beans
• 2 pounds of tomatoes (halved), sliced into ½”-thick rounds
• 2 tablespoons of extra-virgin olive oil, setting aside 1-2 more tablespoons for the grill
• ¼ cup of apple cider vinegar
• 2 tablespoons of honey
• ½ cup and 2 tablespoons of country-style mustard
• 2 teaspoons of Worcestershire sauce
• ¼ cup of light brown sugar, tightly packed
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• ¼ teaspoon of cayenne red pepper
• 2tablespoons and 3 teaspoons of kosher salt, divided, plus more for seasoning

Directions for the Grilled Chicken and Salad:

1. You’re going to want to start this recipe by preparing a grill for a 2-zone heat. If using a charcoal grill, bank approximately two-thirds of your coals over one side of the grill and scatter the remaining the coals over the other side; if you’re using a gas grill, you’ll want to set one burner to medium-high heat and the remaining burner(s) to medium-low heat. Clean the grill and lightly oil the grates.
2. Next, mix your apple cider vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, paprika, cayenne red pepper, and ½ cup of mustard in a medium-sized bowl. Once it’s all combined, set this marinating mixtureaside for later.
3. At this point, season your chicken breasts and whole legs on all sides with 2 tablespoons and 2 teaspoons of salt. Preferably, you’re using gloves or thoroughly-washed hands to firmly pack the salt into the chicken. Then, you’ll grill your chicken with the skin side facing down over direct heat. Whenever there is a flare or halfway through the total 5-8 minutes, turn the chicken until it’s lightly charred.
4. Move the chicken to a cooler part of the grill, cover it with a lid, and continue to cook and turn the chicken while keeping it covered in between flips. You’ll cook the chicken for about 15-20 minutes and stop once an instant-read thermometer that’s inserted into the thickest part of the breast registers at 140°F. As it typically goes, the smaller pieces will cook more quickly, so you can cut and transfer them to a rimmed baking sheet until the remaining pieces are ready.
5. After the entire chicken is cooked and registered at a safe temperature, you’ll go ahead and uncover the grill and return any pieces from the baking sheet to the heated grates. Using a brush, generously baste the chicken with your reserved sauce from earlier. Continue to grill the chicken while turning every 1-2 minutes and base the opposite side until the internal temperature of the thickest and densest part of the chicken breast registers at 155°F and the sauce is lacquered and shiny. This will take approximately 6 minutes. After the chicken pieces are at this temperature, you’ll transfer them to a cutting board. Remember that you can transfer the smaller pieces as soon as they’re ready to expedite the process.
6. Let the chicken rest for 10 minutes before separating the drumsticks from the thighs and slicing the chicken breast in half. While the chicken is resting, gently toss your onions, vegetable oil, and salt in a medium bowl. When tossing, be careful to not break your onion rounds into rings. Then, you’ll grill the chicken over medium-low heat and turn it over once until it’s charred on both sides. It should be tender after 10-15 minutes.
7. One of the final steps in this recipe is to whisk 2 tablespoons of the bean pickling liquid and the remaining 2 tablespoons of mustard in a large bowl. Drain the beans and then add them to the bowl alongside tomatoes and grilled onions. Toss it all to combine and then season with salt.
8. Arrange your chicken onto a large platter and serve with a side salad.

Note:

If you’re feeling proactive, you can prepare and make the sauce up to three days ahead of time. Once done, just cover and chill until you’re ready to cook.

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