I was listening to a talk radio station yesterday and Guy Fieri was on. Everything he made sounded delicious (sounded because it was radio, but I was dying to SEE it!). So today I started searching for a Guy Fieri recipe that I could post. While I found many that looked amazing, they all had numerous steps and several ingredients. I think his food is more for the DIE HARD cook that has unlimited hours to make everything from scratch. I was intimidated and hopefully one day I will make some of his food, but I guarantee that I will make his drink recipes soon! I digress, so at the bottom of one of his recipes was a similar recipe from my girl Rachael. Needless to say this recipe I am sure is a winner and that is why I am posting yet another Rachael Ray masterpiece. If Mr. Fieri is reading this (which I highly doubt) I promise to cook your food soon, but I believe a little more practice is in order.
- 2 Tbsp 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
- 1/2 tsp allspice, eyeball it
- 1/2 tsp 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
Preheat grill pan or griddle over medium high heat.
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.
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.