Honey Mustard BBQ Chicken & Butter Bean Salad

I don't really know why so many people hate Rachael Ray. She can be a little obnoxious but she does have some mighty tasty recipes. I was a bit curious to see if I could actually accomplish a "30 Minute Meal" since I'm a bit of a tortoise when it comes to things in the kitchen. Mission accomplished!

Honey Mustard and Red Onion Barbecued Chicken
Courtesy Rachael Ray

Ingredients:

• 2 tablespoons vegetable oil
• 1/2 red onion, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, a couple of handfuls (A couple of handfuls? I would've ended up with like 3 times the recommended amount this way!)
• 1 cup chicken stock
• 1/2 cup prepared honey mustard (recommended: Honey Cup brand) (I did 1/4 cup mustard and 1/4 cup honey)
• 1/2 teaspoon allspice, eyeball it
• 1/2 teaspoon curry powder, eyeball it
• 4 pieces boneless, skinless chicken breast
• 4 boneless, skinless chicken thighs
• Vegetable oil, for drizzling
• Salt and freshly ground black pepper

Directions

Preheat grill pan or griddle over medium high heat (I cooked this in a skillet but I can see the merits of grilling it).

Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 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 (or skillet of awesomeness) 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.

*****

Butter Bean Salad
Courtesy Rachael Ray

Ingredients:

• 2 cans butter beans, rinsed and drained, 15 ounces each
• 1/2 red bell pepper, diced (I used yellow because that's what I had!)
• 1/2 green bell pepper, diced
• 1/2 red onion, chopped
• 2 cloves garlic, peeled and minced
• 1 teaspoon ground cumin, 1/3 palm full
• 2 tablespoons extra virgin olive oil
• 1 large lemon, juiced
• Coarse salt and freshly ground black pepper

Directions

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

*****

The Verdict: Four thumbs up! I liked that I didn't have to make a lot of crazy modifications to either of these recipes. The only thing I'd really change about the chicken is I'd possibly use less brown sugar or cut it out completely. The bean salad is easy and FAST and is even better the second day.