1/4 cup cider vinegar
3 Tbsp. whole grain mustard (or ground mustard)
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1-1/2 tsp. salt
6 Tbsp. olive oil
Black pepper, ground
6 boneless, skinless chicken breast halves
In a 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 the chicken in the fridge for 8 hours or overnight. Remove chicken from marinade just before you turn on the grill or broiler to let come up a few degrees. Discard marinade.
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