Grilled chicken with red onion sauce
Votes: 3
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 477, total fat 17 G., saturated fats 2.5 G., proteins 55 G., carbohydrates 27 G., fiber 1 G., cholesterol 180 mg, sodium 881 mg, sugar 20 G.
Calories 477, total fat 17 G., saturated fats 2.5 G., proteins 55 G., carbohydrates 27 G., fiber 1 G., cholesterol 180 mg, sodium 881 mg, sugar 20 G.
The chicken in this recipe is grilled on a griddle, but it takes on a wonderful barbecue flavor. This is thanks to a sauce made with honey mustard, red onion, curry powder, brown sugar, and chicken broth. The sauce is first simmered in a heavy-bottomed saucepan, and then the chicken is coated with it several times while grilling, resulting in a delicious glaze with a spicy barbecue flavor. Try different cuts of chicken, both white and dark meat, to experience the different flavors of the sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pieces of boneless, skinless chicken breast
- 4 boneless, skinless chicken thighs
- 2 tablespoons of vegetable oil
- Half a red onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 cup chicken broth
- 0.5 cups prepared honey mustard
- 0.5 tsp allspice
- 0.5 tsp curry powder
- Vegetable oil to drizzle
We recommend
Recipes with similar ingredients: chicken breasts, chicken thighs, curry, allspice, apple cider vinegar, brown sugar, mustard
Cooking the dish according to the recipe:
- Heat a grill pan or grill surface over medium-high heat.
- Place 2 tablespoons of vegetable oil in a small saucepan and place over medium heat. Add the red onion and cook for 3-5 minutes. Add the vinegar and reduce by half, 1-2 minutes. Add the brown sugar and cook for 1 minute. Stir in the broth and mustard, allspice, and curry powder. Bring the sauce to a simmer and reduce the heat.
- Drizzle the chicken with a little vegetable oil and season with salt and pepper to taste. Place the chicken on a hot grill pan and cook for 4-5 minutes, then turn over. Generously baste the chicken with the sauce and cook for another 5 minutes. Turn over again and baste with the sauce. Cook for another 2-3 minutes until done, transfer the chicken to a platter, and serve with corn on the cob.
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