Active Time

　　2 hours

　　Total Time

　　2 hours

　　For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina–ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.

　　

Ingredients

6–8 servings

　　2 Tbsp. extra-virgin olive oil, plus more for grill

　　¼ cup apple cider vinegar

　　¼ cup (packed) light brown sugar

　　2 Tbsp. honey

　　2 tsp. Worcestershire sauce

　　1 tsp. garlic powder

　　1 tsp. paprika

　　¼ tsp. cayenne pepper

　　½ cup plus 2 Tbsp. country-style mustard

　　5–6 lb. skin-on, bone-in chicken breasts and/or whole legs

　　2 Tbsp. plus 3 tsp. kosher salt, divided, plus more

　　2 large sweet onions, sliced into ½"-thick rounds

　　1 (15-oz.) jar pickled green beans

　　2 lb. tomatoes, halved if large, sliced into ½"-thick rounds

　　

Step 1

Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.

　　

Step 2

Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.

　　

Step 3

Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15–20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.

　　

Step 4

Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1–2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.

　　

Step 5

While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10–15 minutes.

　　

Step 6

Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.

　　

Step 7

Arrange chicken on a large platter and serve with salad alongside.

　　

Step 8

Do Ahead: Sauce can be made 3 days ahead. Cover and chill.