The chefs here pull from an international pantry of ingredients to make inspired versions of grilled chicken.
1. With mustard sauce. Barbecue sauces can be cloying but not when they’re spiked with mustard, like chef John Currence’s fantastic glaze.
2. Under a brick. The Italian secret to getting crisp-skinned chicken? Press it down using a brick. This version from chef Sheamus Feeley has an especially delicious marinade and punchy chimichurri sauce.