Ingredients

Sauce:

• 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

Chicken:

• 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

Directions

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.