I was super excited to make tonight’s recipe from the cookbook of the month. Originally when I saw this recipe in this month’s cookbook I thought it sounded really good. I then made Crunchy Oven-Baked Chicken Toes which had a ‘honey mustard BBQ’ dipping sauce that was delish. After making that I really wanted to make this chicken recipe. However I was very disappointed on how this one turned out. Now don’t get me wrong and mis-understand this chicken tasted great- I just don’t think it should be called ‘honey mustard BBQ chicken’ because there was not a strong BBQ flavor nor did it look like BBQ sauce. Now I will never claim to be ‘the world’s greatest chef’ (OK maybe around friends and family) but I feel like I follow directions well (and did so when creating this masterpiece- OK I didn’t follow the directions exactly as written but the only thing I changed was baking and not grilling it ). So I don’t know why my ‘honey mustard BBQ chicken’ came out not so barbecueie. Maybe Rachael Ray just mis-named this recipe and meant to just call it ‘honey mustard chicken!’ Again the ‘sauce’ tasted great and the chicken was super moist and juicy (I think it was so juicy and moist because I baked it- not bragging or anything)!
Honey Mustard BBQ Chicken- AKA “Honey Mustard Chicken”
adapted from Classic 30-Minute Meals: The All Occasion Cookbook
2 tablespoons vegetable oil
1/2 red onion, chopped (I used yellow)1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1 cup chicken broth
1/2 cup prepared honey mustard (I used HM salad dressing, but I think she meant actual honey mustard- maybe this is why my sauce turned out a little different than the picture in the book)1/2 teaspoon allspice
1/2 teaspoon curry powder
4 pieces boneless, skinless chicken breast (she used more chicken, 4 thighs, but this is all I had- but this recipe makes a lot of sauce so you could definitely use more chicken)
vegetable oil. for drizzling
salt and pepper, to taste
Preheat oven to 350 degrees.*****
To make sauce:
Place small saucepan over medium heat and add vegetable oil. Add onions and saute 3-5 minutes. Add vinegar and cook to reduce by half, 1-2 minutes. Add brown sugar and cook 1 minute. Whisk in broth, honey mustard, allspice, and curry powder Bring sauce to a bubble and reduce to lowest setting.
Put chicken into 9×13 inch glass baking pan. Drizzle with oil and season with salt and pepper. Pour prepared sauce over chicken and put into oven. Bake at 350 degrees for 30 minutes or until done.
*****Rachael’s instructions were to grill the chicken and use the sauce to baste it while it grilled. Grilling would have been good to do since it is so hot outside (any recipe that does not require turning the oven on in mad July heat is a plus for me) However, since I live in an apartment the only ‘grill’ I have is my George Foreman and I really did not fell like pulling that thing out and sitting there and basting the chicken.