Honey-Mustard and Red Onion Barbecued Chicken
This honey-mustard barbecue sauce is a refreshing departure from regular ‘cue. Serve with roasted potatoes, and save extra sauce to drizzle over pork sandwiches the next day or freeze for another meal.
Watch that your pan doesn’t get too hot – making a sauce like this takes a bit of babysitting, but it’s worth it when you bite into that chicken! –RR
- 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, such as Honey Cup brand
- 1/2 teaspoon allspice (eyeball it)
- 1/2 teaspoon curry powder (eyeball it)
- 4 boneless, skinless chicken breasts
- 4 boneless, skinless chicken thighs
- Vegetable oil, for drizzling
- Salt and freshly ground black pepper
Pre-heat grill pan or grill over medium-high heat.
Pour two tablespoons vegetable oil into a small saucepan over medium heat. Add red onions and sauté for 3-5 minutes. Add vinegar and reduce by half, about 1-2 minutes, or longer, if necessary. Add brown sugar and cook one 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 4-5 minutes, then turn. Baste chicken liberally with sauce and cook another 4-5 minutes. Turn once again and baste. Cook 2-3 minutes more to cook through. Transfer chicken to a platter and serve.