Honey BBQ Chicken


This chicken is a Sunday staple at writer Karyn Bowman's house, where cooking together is half the fun. To read more about Sunday family dinners, click here.



  • 2 Tbsp. vegetable oil
  • ½ red onion, chopped
  • ¼ cup apple cider vinegar
  • ¼ cup packed brown sugar
  • 1 cup chicken broth
  • ½ cup prepared honey mustard
  • ½ tsp. allspice
  • ½ tsp. curry


  • 4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
  • 4 boneless, skinless chicken thighs
  • Vegetable oil, for drizzling
  • Salt and freshly ground pepper to taste.
  • Preheat grill pan or griddle over medium heat


  1. To make the sauce, place a small saucepan over medium heat and add vegetable oil. Add red onion and sautè, 3-5 minutes.
  2. Add vinegar and cook to reduce by half, 1-2 minutes.
  3. Add brown sugar and cook 1 minute to incorporate.
  4. Whisk in broth, honey mustard, allspice, and curry powder. Bring sauce to a bubble and reduce heat to lowest setting.
  5. Coat chicken with a drizzle of oil and some salt and pepper.
  6. Place chicken on hot grill and cook 4-5 minutes, then turn.
  7. Baste chicken liberally with sauce and grill another 5 minutes. Turn once again and baste. Cook 2-3 minutes more, then transfer chicken to a platter and serve.

Note: We have found that when we double the meat, we only need to increase the sauce by one half.

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