Prep Time
5 min
Cook Time
20 min
Yields
4 servings
An easy dish for an impromptu picnic.
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ingredients
2
Tbsp vegetable oil
½
red onion, chopped
¼
cup apple cider vinegar
¼
cup brown sugar, a couple of handfuls
1
cup chicken stock
½
cup prepared honey mustard (recommended: Honey Cup brand)
½
tsp allspice, eyeball it
½
tsp 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
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directions
Step 1
Preheat grill pan or griddle over medium high heat.
Step 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.
Step 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.