Simple Grilled Vinegar Chicken

Ingredients

6 bone-in (skin-on chicken thighs (about 2 ½ pounds)

Diamond crystal kosher salt

2 tablespoons porcini mushroom powder

1 tablespoon smoked paprika

1 ¼ teaspoons freshly ground black pepper

¾ cup red wine vinegar

½ cup honey

3 tablespoons whole grain mustard

Thinly sliced fresh chives or scallions

Directions

Preheat your grill over indirect heat: Heat one side over medium-high and leave the other side off. Preheat your grill for at least 10 minutes.

Meanwhile, season the chicken: Season the chicken thighs generously all over with salt. Add the mushroom powder, smoked paprika, and black pepper to a small bowl and mix to combine. Sprinkle all over the chicken to fully cover both sides.

Place the chicken thighs skin side UP on the indirect side of the grill (the side that is not on). Cover the grill and cook for 30-35 minutes, until the chicken skin has rendered and the internal temp is around 170-175F.

Meanwhile, add the vinegar, honey, and mustard to a small pan and place it over medium heat ( if you have a burner on your grill, do this here, or this can be done inside on the stovetop before grilling the chicken). Cook until slightly thickened (about the consistency of warm maple syrup), 8-10 minutes. Season with salt and pepper to taste. Remove the vinegar mixture from the heat and set aside.

Once the chicken is at 170F-ish, transfer the chicken thighs to the direct heat (med high) skin side down and cook until charred and golden, 3-5 minutes. Baste the meaty side of the chicken with the vinegar mixture while the skin side is grilling.

Flip and baste the chicken with the vinegar mixture until lacquered, delicious, and at least 185F, 4-5 minutes. You should use about half of the vinegar mixture.

Remove the chicken from the grill to a platter and spoon the remaining vinegar mixture over. Serve topped with the chives or scallions.