Ingredients
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2 -3 tablespoons vegetable oil
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1/2 red onion, chopped
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1/4 cup apple cider vinegar (or try rice wine vinegar)
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1/4 cup brown sugar
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1 cup chicken stock
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1/2 cup prepared honey mustard
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1/2 teaspoon allspice
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1/2 teaspoon curry powder
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4 pieces boneless skinless chicken breasts
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4 boneless skinless chicken thighs
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vegetable oil, for drizzling
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salt & freshly ground black pepper
Instructions
- Preheat grill pan or griddle over medium high heat, or you may use broiler.
- 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 about 1 minute to incorporate.
- Whisk in broth and honey mustard, allspice and curry.
- Bring sauce to a bubble and reduce heat to lowest setting.
- Cover chicken with a drizzle of oil and salt and pepper, to your taste.
- Place chicken on hot grill (or put in broiler) 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.