Recipes Grilled Chicken with Sweet Mustard Barbecue Sauce 5.0 (3,673) 1 Review A sweet mustard glaze gives John Currence's grilled chicken a crisp coating. The juicy marinated birds are also delicious without the glaze. The chickens need to marinate overnight so plan accordingly. Amazing Chicken Recipes By John Currence John Currence John Currence is a James Beard Award-winning chef from New Orleans whose career began close to four decades ago. Widely recognized for his contribution to Southern cuisine, he owns and operates four restaurants in Oxford, Mississippi, including City Grocery, and is the author of three acclaimed cookbooks. Food & Wine's Editorial Guidelines Updated on June 27, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Reed Davis Yield: 8 Ingredients 3/4 cup unsulphured molasses 1/2 cup pure olive oil 1/2 cup ruby port 2 tablespoons Dijon mustard 2 tablespoons soy sauce 2 tablespoons freshly ground pepper 1 tablespoon Worcestershire sauce 1 shallot, minced Four 3-pound chickens, backbones removed and chickens cut into quarters Sweet Mustard Barbecue Sauce Directions In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand at room temperature for 30 minutes. Add the chicken quarters and turn to coat. Refrigerate overnight. Light a grill or preheat the broiler. Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets. Brush the chicken quarters with the Sweet Mustard Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating to cook evenly, until cooked through and nicely glazed, 8 to 10 minutes per side. Serve hot or at room temperature. Rate it Print