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    Honey Mustard and Red Onion Barbecued Chicken View Edit

    Servings: Not specified

    Directions

    Preheat grill pan or griddle over medium high heat. Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.

    Ingredients
    • 2 tablespoons vegetable oil
    • 1/2 red onion, chopped
    • 1/4 cup apple cider vinegar
    • 1/4 cup brown sugar, a couple of handfuls
    • 1 cup chicken stock
    • 1/2 cup prepared honey mustard (recommended: Honey Cup brand)
    • 1/2 teaspoon allspice, eyeball it
    • 1/2 teaspoon curry powder, eyeball it
    • 4 pieces boneless, skinless chicken breast
    • 4 boneless, skinless chicken thighs
    • Vegetable oil, for drizzling
    • Salt and freshly ground black pepper

    Parsed from recipe text (no separate ingredient records).
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