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.Education: In 1987, John graduated with a degree in political science from Hampden-Sydney College in Hampden Sydney, Virginia.Experience: Born in New Orleans, John Currence's early culinary influences included traveling in Europe with his parents and time spent hunting and fishing in South Louisiana. Technically, his career began right after high school when he cooked for a summer on a tugboat in the Gulf of Mexico; his first on-land kitchen experience was at Crook's Corner in Chapel Hill, North Carolina, where he worked under the legendary Southern chef Bill Neal.Back in New Orleans, he was mentored by acclaimed chef Larkin Selman at Gautreau's, one of the city's most iconic fine dining destinations. Eventually John settled in Oxford, Mississippi, where he opened the popular restaurant City Grocery, followed by three others: Bouré, Big Bad Breakfast, and Snackbar. He has also authored three cookbooks and made appearances on TV, including as a contestant on Top Chef Masters Season 3 and shows like Anthony Bourdain's Parts Unknown.Accolades: In 2009, John won the James Beard Award for Best Chef: South. The same year he won the Charleston Food and Wine Festival's Iron Chef Challenge. 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