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Honey Mustard and Red Onion Barbecued Chicken

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  • 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 recommended: Honey Cup brand
  • 1/2 teaspoon allspice eyeball it
  • 1/2 teaspoon curry powder eyeball it
  • 4 pieces boneless skinless chicken breast
  • 4 boneless skinless chicken thighs
  • Vegetable oil for drizzling
  • Salt and freshly ground black pepper


  • Preheat grill pan or griddle over medium high heat.
  • 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 1 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 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.
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