- 6
0/5
(0 Votes)
Ingredients
- 1/4 CUP CIDER VINEGAR
- 3 TABLESPOONS PREPARED MUSTARD
- COURSE GROUND
- 3 CLOVES - PEELED AND MINCED
- 1 LIME, JUICED
- 1/2 LEMON, JUICED
- 1/2 CUP BROWN SUGAR
- 1-1/2 TEASPOONS SALT
- 6 TABLESPOONS OLIVE OIL
- 6 BONELESS SKINLESS CHICKEN
- BREASTS, HALVED
- GROUND PEPPER TO TASTE
Preparation
Step 1
IN LARGE NONREACTIVE CONTAINER, THOROUGHLY MIX CIDER VINEGAR, WHOLE GRAIN MUSTARD, GARLIC, LIME JUICE, BROWN SUGAR AND SALT. WHISK IN OLIVE OIL AND PEPPER. PLACE CHICKEN IN THE MIXTURE. COVER AND MARINATE CHICKEN IN THE REFRIGERATOR 8 HOURS OR OVERNIGHT.
PREHEAT AN OUTDOOR GRILL FOR HIGH HEAT AND LIGHTLY OIL GRATE. PLACE CHICKEN ON THE PREPARED GILL AND COOK 10 MINUTES PER SIDE UNTIL NO LONGER PINK JUICES RUN.
DISCARD REMAINING MARINADE.