A delightful grilled chicken dish with a tangy honey mustard glaze and caramelized red onions.
Preheat your grill pan over medium-high heat.
Ensure the grill pan is hot before placing the chicken to achieve nice grill marks.
Heat the vegetable oil in a small saucepan over medium heat.
Use a non-stick saucepan to prevent the glaze from sticking.
Add the chopped red onion to the saucepan and sauté until softened, about 3-5 minutes.
Stir frequently to avoid burning the onions.
Pour in the apple cider vinegar and let it reduce by half, about 2 minutes.
Reducing the vinegar concentrates its flavor.
Stir in the brown sugar, allspice, curry powder, and honey mustard. Let the mixture bubble gently, then reduce the heat to low.
Whisk continuously to ensure a smooth glaze.
Brush the chicken pieces with a little vegetable oil and season with salt and pepper.
Seasoning the chicken before grilling enhances its flavor.
Place the chicken on the hot grill pan and cook for 4-5 minutes on each side.
Avoid moving the chicken too much to allow proper searing.
Brush the chicken with the prepared glaze and cook for an additional 2-3 minutes on each side, basting frequently.
Basting frequently ensures the chicken absorbs the glaze's flavor.
Transfer the chicken to a serving platter and let it rest for a few minutes before serving.
Resting the chicken allows the juices to redistribute, keeping it moist.
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