Honey Mustard and Red Onion Barbecued Chicken (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat grill pan or griddle over medium high heat.
2. 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.
3. 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.
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