Ingredients:
2 -3 tablespoons vegetable oil
1/2 red onions, chopped
1/4 cup apple cider vinegar ( or try rice wine vinegar)
1/4 cup brown sugar
1 cup chicken stock
1/2 cup prepared honey mustard
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 & freshly ground black pepper
Directions:
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.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.