So many ways to eat chicken. Funny how we rarely eat just plain chicken anymore. I'm always looking for a marinade or topping.
This combination was wonderful. It might not make the prettiest of pictures but trust me it was delicious.
Sticky Chicken Recipe
Adapted from New Yorker By Heart
2 lbs. chicken breasts or thighs
1 onion, finely chopped
2 tbsp. garlic, minced
1 cup red wine vinegar
3 cups ketchup
1 tbsp. dijon mustard
3 tbsp. honey
3 tbsp. brown sugar
1/2 cup lemon juice
1 tbsp. chili powder
Heat large pan with cooking spray and cook onion and garlic for about 5 - 10 minutes until soft. Add remaining ingredients and simmer for about 10 minutes.
Marinate chicken in about a cup or a cup and 1/2 of the sauce. Marinate overnight if possible in refrigerator. Save the rest of the sauce in the refrigerator.
Grill chicken while dabbing on the sauce to coat well. Cook until done, using plenty of sauce.