Grilled Chicken with Mustard Barbecue Sauce and Tomato Salad
['2 Tbsp. extra-virgin olive oil, plus more for grill', '1/4 cup apple cider vinegar', '1/4 cup (packed) light brown sugar', '2 Tbsp. honey', '2 tsp. Worcestershire sauce', '1 tsp. garlic powder', '1 tsp. paprika', '1/4 tsp. cayenne pepper', '1/2 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 1/2"-thick rounds', '1 (15-oz.) jar pickled green beans', '2 lb. tomatoes', 'halved if large', 'sliced into 1/2"-thick rounds']
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.
Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
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.
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.
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.
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.
Arrange chicken on a large platter and serve with salad alongside.
Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
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