Chicken in this recipe is fried in a grill pan, but gets amazing taste of barbecue. This is thanks to honey-based sauce. mustard, red onion, curry powder, brown sugar and chicken stock. First, sauce is cooked in a pan with a thick bottom, and then the chicken is covered several times during frying on the grill pan and as a result acquires a delicious glaze with spicy barbecue flavor. Take different pieces of chicken, and white and dark meat to feel how different it tastes good with them sauce is combined. Nutritional value of one serving: (4 total) Calories 477, total fat 17 g., Saturated fat g., Proteins 55 g., Carbohydrates 27 g., Fiber g., Cholesterol mg., Sodium mg., Sugar g. 
Time: 25min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 pieces of boneless and skinless chicken breast
- 4 boneless and skinless chicken thighs
- 2 tbsp. l vegetable oil
- Half red onion, chopped
- 1/4 Art. cider vinegar
- 1/4 Art. brown sugar
- 1 tbsp. chicken broth
- 0.5 tbsp. finished honey mustard
- 0.5 tsp allspice
- 0.5 tsp curry powder
- Vegetable oil to sprinkle
Recipes with similar ingredients: chicken breasts, chicken thighs, curry, allspice, apple cider vinegar, brown sugar, mustard
Recipe preparation:
- Preheat the grill pan or griddle surface to moderate high heat.
- Pour 2 tbsp. l vegetable oil in a small pot and put on moderate heat. Add red onion and fry 3-5 minutes. Add the vinegar and evaporate it twice, 1-2 minutes. Add brown sugar and cook for 1 minute. Stir in the broth and mustard allspice and curry. Bring the sauce to a boil and reduce the fire.
- Sprinkle the chicken with a little vegetable oil, salt and pepper to taste. Put the chicken on hot grill pan and fry for 4-5 minutes, then turn over. Plentifully pour the chicken with sauce and fry for another 5 minutes. Flip again and grease the sauce. Fry for another 2-3 minutes until tender, shift chicken on the dish, serve with corn on the cob.
