Honey Mustard and Red Onion Barbecued Chicken
This recipe coats juicy chicken pieces in a mixture of brown sugar, honey mustard, allspice and curry for sweet-spicy flavor and then grills the chicken to smoky-charred perfection. Dovetailing Tip: Grill 5 additional chicken breasts with out the sauce to shred and use day 3 in Chicken Tortilla Dump Dinner.
Serving size: 4
Calories per serving: 487
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
1/2 teaspoon curry powder
4 pieces boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
vegetable oil, for drizzling
salt and freshly ground black pepper
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.
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