Spicy Honey-Glazed Chicken Breasts Recipe
1/4 cup/60ml extra-virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1/2 cup/125ml honey
2 teaspoon/10mls hot pepper sauce
1/2 teaspoon/2ml chili powder
1 teaspoon/5ml lemon juice
8 skinless, boneless chicken breasts (about 4 pounds)
1 pineapple peeled, cored and cut into 8 thick rings
In a small saucepan, heat 1 tablespoon/1 olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
Preheat a grill or large grill pan to medium-high. Rub the chicken with the remaining 3 tablespoons/45ml olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.