Serves: 4 | Preparation time: 5 minutes | Cooking time: 20 minutes
Ingredients
- 4 pieces boneless, skinless chicken breast
- 4 boneless, skinless chicken thighs
- 1 cup of chicken stock
- 1/2 red onion, chopped
- 1/4 cup apple cider vinegar
- Vegetable oil, for drizzling
- 2 tbsp of vegetable oil
- 1/2 cup of Cool Runnings BBQ honey mustard sauce
- 1/4 cup British Class dark brown sugar
- 1/2 tsp of Cool Runnings all natural all purpose seasoning
- 1/2 tsp of Cool Runnings curry powder
- Salt and Cool Runnings black pepper ground
Directions
1. Preheat a grill pan or griddle over medium-high heat.
2. In a small saucepan over medium heat, add 2 tablespoons of vegetable oil. Add the red onions and sauté for 3 to 5 minutes until softened.
3. Pour in the vinegar and let it reduce by half, about 1 to 2 minutes.
4. Stir in the brown sugar and cook for 1 minute until dissolved.
5. Whisk in the broth, honey mustard sauce, all purpose seasoning, and curry powder. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer.
6. Drizzle oil over the chicken and season with salt and pepper to taste.
7. Place the chicken on the hot grill and cook for 4 to 5 minutes. Flip the chicken, baste generously with the sauce, and cook for another 5 minutes.
8. Flip once more, baste again, and cook for an additional 2 to 3 minutes until the chicken is fully cooked.
9. Transfer to a platter, spoon over any extra sauce, and serve warm.
Honey Mustard Chicken Recipe Card
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