Chicken Marinade

¼ c. cider vinegar

3 tbsp. whole grain mustard (or ground mustard)

3 cloves garlic, peeled and minced

1 lime, juiced

½ lemon, juiced

½ c. brown sugar

1 ½ tsp. salt

6 tbsp. olive oil

Ground black pepper

6 boneless, skinless chicken breast halves

In large, non-reactive container, whisk together ingredients beginning with cider vinegar through salt.  Then whisk in olive oil and pepper.  Place chicken in mixture. Cover and marinate chicken in the fridge for 8 hours or overnight. Remove chicken from marinate just before you turn on the grill or broiler to let come up a few degrees. Discard marinade.