Adapted from a recipe in Rachael Ray's "30-Minute Meals 2."
Sauce:
2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider 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
Chicken:
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Freshly ground black pepper
Preheat grill pan or griddle over medium-high heat.
Add vegetable oil to a small saucepan over moderate heat. Add red onion 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 stock and honey mustard, allspice and curry powder. Bring sauce to a bubble and reduce heat to lowest setting.
Coat chicken with a drizzle of oil and sprinkle of pepper. Place chicken on hot grill and cook 4 to 5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more than transfer chicken to platter and serve.
Adapted from a recipe in Rachael Ray's "30-Minute Meals 2."
Sauce:
2 tablespoons vegetable oil
1/2 red onion, chopped
1/4 cup apple cider 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
Chicken:
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Freshly ground black pepper
Preheat grill pan or griddle over medium-high heat.
Add vegetable oil to a small saucepan over moderate heat. Add red onion 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 stock and honey mustard, allspice and curry powder. Bring sauce to a bubble and reduce heat to lowest setting.
Coat chicken with a drizzle of oil and sprinkle of pepper. Place chicken on hot grill and cook 4 to 5 minutes, then turn. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more than transfer chicken to platter and serve.