Honey Mustard BBQ Chicken

2 TBL. veg. oil

½ red onion, diced

¼ cup apple cider vinegar

¼ cup brown sugar

1 cup chicken stock

½ cup honey mustard (we made our own with honey, mustard, and a bit of paprika)

½ tsp. allspice

½ tsp. curry

4 pieces boneless chicken breasts

4 pieces boneless, skinless thighs (optional, you can just double the amount of breasts)

veg. oil, for drizzling

salt and pepper

Preheat grill or to med-high heat OR just do it all in a skillet. Add veg. oil over moderate heat and sauté red onions, 3-5 minutes. Add vinegar and reduce by half, 1 or 2 minutes. Add brown sugar and cook 1 min. to incorporate. Whisk in stock and honey mustard, allspice, and curry powder. Bring sauce to a bubble and reduce heat to lowest setting. Coat chicken with a drizzle of oil and salt and pepper. Place chicken on hot grill OR directly into skillet and baste liberally while it cooks. Turn it after about 5-7 minutes. Cook 5-7 minutes on both sides, or until done (not pink inside).

(I added cornstarch (dissolved in cold water) 1-2 TBS at end to thicken sauce)

from Michelle Wright