This recipe is a fresh change on an old favorite. This chicken has a lovely sticky glaze all over it and was raved about my guests at a recent party my husband and I threw. If I remember correctly no less than half a dozen people asked me for the recipe. The marinade is obviously the key and is so versatile you can use it with a variety of chicken dishes. Unlike many marinades you can actually taste it on the chicken even when it is grilled. Next week I am going to give this a try on some chicken kebabs I have been wanting to make for ages.
- 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
- ground black pepper to taste
- 6 tablespoons olive oil
- 6 skinless, boneless chicken breast halves
- In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
- Preheat an outdoor grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear.