1/4 cup cider vinegar
3 tablespoons prepared coarse−ground mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1−1/2 teaspoons salt
6 tablespoons olive oil
ground black pepper to taste
6 boneless, skinless chicken breast halves
In a large, nonreactive container, thoroughly mix cider vinegar, whole
grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt.
in olive oil and pepper.
Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours,
Preheat an outdoor grill for high heat, or hot coals on a char grill and lightly oil
Place chicken on the prepared grill, cook 7 - 10 minutes per side (depending on grill
heat) until no longer pink and juices run clear.
Discard remaining marinade
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