Honey-Spiced Chicken And Onions

Recipe Ingredients

		Glaze
1/2 cup	118ml	Honey
1/4 cup	59ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh parsley or
2 teaspoons	10ml	Dried parsley flakes
1 tablespoon	15ml	Sesame seeds
1 tablespoon	15ml	Lemon juice
2		Garlic cloves - minced
		Chicken
1/2 teaspoon	2.5ml	Pepper
8		Boneless chicken breast - halves, skinless
3		Onions - cut into 1/2" (medium) slices

Recipe Instructions

1. Heat barbeque grill.

In a small bowl, combine all glaze ingredients; mix well. Sprinkle pepper on both sides of chicken.

2. When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals.

Cook 5 minutes. Turn chicken and place onion slices on the grill; brush chicken and onions with glaze.

Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil; serve with chicken.

BROILER INSTRUCTIONS:

Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan; brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken.

Pillsbury Fast and Healthy Magazine, May-June 1994

Source:
The Chinese Banquet Cookbook

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