Ingredients

• 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

Instructions

1. Preheat grill pan or griddle over medium high heat.
2. 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.
3. 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.