Barbecue Chicken with Mustard Glaze

Ingredients

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2 tablespoons dark brown sugar

2 teaspoons garlic powder

2 teaspoons chili powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/4 cup ketchup

1 tablespoon dark brown sugar

1 tablespoon sherry or red wine vinegar

1 tablespoon Dijon mustard

8 (6-ounce) skinless, bone-in chicken thighs

Cooking spray

Preparation

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Grilled summer squash: Cut 2 zucchini and 1 yellow squash lengthwise into 1/4-inch-thick slices. Brush with 2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Grill 3 minutes on each side or until tender.

Source: cookinglight.com