50 ml (375 milliliters) warmedLiquid White Honey Squeeze Beehive1 KG
Procedure
In a large frying pan melt butter over medium-high heat. Add onions and cook stirring often for about 10 minutes until transparent. Stir in honey. Cook 3 minutes longer until onions are caramelized. Whisk wine and mustard together until smooth. Stir into onions. Cook 2 minutes until liquid is absorbed. Remove from heat; keep warm. Brush olive oil over chicken pieces. Sprinkle generously with seasoning. Let stand 5 minutes. Place chicken skin side up on greased grill over medium heat. Cover and grill 15-25 minutes turning occasionally until internal temperature reaches 165°F (74°C). Remove from grill. Immediately brush with honey. Serve chicken on caramelized onions.
