Red Onion and Honey Mustard Barbecued Chicken

Turned out well and everyone thought it had lots of flavor.

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This was a hit at our house and it was quick and easy just the way I like after a long day of work.

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This is a tasty dish but I did think it was missing something. It has a very nice flavor but it could use some crunch or perhaps something green (green pepper? peanuts? celery?) In any event, it was easy to make and my bf agreed with the 4 star rating. As always, tips on this site were helpful -- I cooked the chicken for a few minutes first and then simmered it in the sauce. I used low sodium chicken stock but didn't change the other ingredients. Thanks for the recipe -- I'll be watching this page for other suggestions!

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OMG!!!! I would give this 10 stars if I could. I used 2 chicken breasts and cut the sauce recipe in half. I followed the recipe except I omitted the allspice - just don't care for it. We cooked the chicken on the grill for about 10 minutes. I lightly seasoned it with salt, pepper and garlic powder. After grilling I brought the chicken in and simmered it in the sauce for about 5-10 minutes, turning a couple of times to get the delicious sauce all over!!!! I served this along with my Broccoli Salad #139018 and it was a perfect meal. DH loved it too! Thanks, Sharon123 for a keeper! This will be a regular dish at our house this summer. Just an UPDATE: I had some extra sauce left so I froze it and later used it on grilled salmon.....DELICIOUS!!!!

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Yummy! This was good! I also grilled the chicken for a few minutes and then transferred it to the sauce to continue cooking. I used only chicken breasts, and I halved the amount of curry powder, as I do not like a strong curry flavor. I served this with homemade rice-a-roni and roasted green beans. Very good!

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We loved this one this is a great sauce. I will be making this on again & again. thanks Made for RECIPE SWAP #21 - October 2008

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This was yummy. I was unsure of the allspice and curry amount. I went a little under the 1/2 tsp for both. I would increase the curry to the full amount and keep the allspice the same. We had no sauce left and I like to dip. Next time I will make extra sauce but keep it at 4 breasts

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This is excellent! I admit to leaving out the curry powder as we are not fans but followed the ingredient list otherwise. I was surprised that the flavor of the allspice was undetectable. After pan grilling the chicken, I too simmered it in the tangy sauce for a few minutes. Since the thin sauce did not cling very much, I served portions in small bowls for dipping, dunking and mopping. ;-) Thanks for sharing your recipe!

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This was quick easy and simply delicious. I loved the little bits of red onion and the pairing of sweet and tangy flavors in this sauce. The sauce is thin, more like a thick mopping sauce than what a classic bbq sauce. My suggestion, depending how you are preparing your chicken, would be to possibly reduce the amount of stock. Update: Left to sit overnight, the sauce developed beautifully and had a wonderful unique flavor from the mixing of mustard, brown sugar and curry powder. Tried the simmering technique suggested by a previous reviewer and loved how it helped bring the flavor throughout the chicken. Thanks Sharon.

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Wow, Wow, Wow!! This chicken is just terrific! Simple, easy to follow directions for a moist, tender and flavourful dish. Thanks for posting! Made for ZWT 3

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This is an OUTSTANDING 10 star barbeque chicken recipe! It is like Carolina BBQ taken to a new height. I only used a 1/4 teaspoon of Madras Curry Powder and it lent a nice subtle curry flavor to the sauce. I was out of allspice and sprinkled some pumpkin pie spice (:roll:). I used Honey Mustard I grilled the chicken (topped with some of the sauce) on the George Forman Grill for about 4 minutes and then put the chicken in the simmering sauce and covered it. As the sauce reduced the chicken soaked up the wonderful flavors. Our 4 year old could not stop at one breast. This is outstanding BBQ! Unlike most boneless BBQ chicken recipes, this one does not leave you wanting to add more sauce to the finished product for more flavor and I will make it again and again! Thanks Sharon!

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This was delicious. The curry powder seemed to overpower the dish for us, however, and we were surprised as it is not described as being curry chicken. We also had an awful lot of sauce left over. We will make this dish again and cut down on the curry powder, and I'm sure we will love it even more. Thanks for sharing this great recipe! Dianne

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This is a great recipe and I followed it exactly. There is not one thing I would do to alter anything about this recipe. All I can say it will be one that I will use frequently. Thanks Sharon123

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Sharon, I'd like to give this recipe 6 stars! It is terrific. Thank you so much for sharing. Love it, as it's not the standard b-que chicken, not the standard honey mustard chicken, either. Thanks again!

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Excellent! The best chicken we've had in a long time. The sauce smells fantastic and I think it will work well on fish also. The only change I made to this recipe is that I used chicken parts instead of boneless chicken, thus increasing the cooking time to about 45 minutes. Thanks Sharon for posting this keeper recipe. We will be having this often.

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Absolutely delicious!!!! I too browned chicken first poured some of the sauce over the top and then transferred the breasts, to the sauce, to finish cooking. The sauce is absolutely gorgeous and so moreish. I served mine over parsnip mash with fresh vegetables done in a little garlic butter and drizzled with remaining sauce, it was superb. The whole family gave this a huge thumbs up and raved about the wonderful flavour. A great post Sharon!!

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