Jun 20


TACO TUESDAY—RACHAEL RAY’S HEALTHY RED ONION CHICKEN—This chicken recipe can be created in about 30 minutes, depending on how much time you have. You can slow cook a half or whole chicken in this mixture also, by adding chicken broth and water. Check on mixture every so often to make sure there is enough water and broth as to not burn the chicken—having a juicy chicken.

2 tablespoons 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 teaspoon Allspice

1/2 teaspoon curry powder

4 pieces boneless, skinless chicken breast

4 boneless, skinless chicken thighs

Vegetable oil, for drizzling

Salt and freshly ground black pepper


Preheat pan over medium heat. (If cooking this chicken dinner with a pan and a grill)

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and sauté 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. Recipe courtesy Food Network.

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