Maple-Mustard BBQ Chicken
2/3 cup maple syrup
1/2 cup Dijon mustard
1/4 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon soy sauce
3 pounds bone-in, skin-on thighs and legs
2 tablespoons vegetable oil
Kosher salt and fresh-ground pepper, to taste
1. Place the maple syrup, Dijon, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine. Equally divide the sauce between 2 small bowls; set aside 1 bowl for serving and the other for brushing onto the chicken while it cooks on the grill.
2. Heat a gas or charcoal grill to medium. Pat the chicken dry with paper towels and place on a baking sheet. Coat all over with the oil and season with salt and pepper.
3. When the grill is ready, place the chicken (skin-side down), cover the grill, and cook until grill marks appear on the bottom, about 4 minutes. Flip the chicken pieces over, cover the grill, and cook until grill marks appear on the second side, about 4 minutes more.
4. Flip the chicken again and generously brush the pieces using the sauce. Move the chicken to a cool part of the grill and continue to cook. Flip and brush the chicken occasionally until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink. Remove the chicken to a clean serving platter and serve. Mix up more sauce if you want to baste the chicken at the table.
Parmesan Garlic Grilled Corn
4 ears of fresh corn
2 tablespoons butter
2 cloves garlic, grated
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, for garnish
Preheat grill to 400°. Remove husks and silks from corn. Combine grated garlic and butter in a small saucepan and melt slowly. Do not let the butter brown!
Grill corn until lightly charred and deep, bright yellow (about 15 – 20 minutes). Brush garlic butter over corn and sprinkle over Parmesan cheese. Garnish with Italian parsley.