|¼||cup cider vinegar|
|3||tablespoons prepared coarse-ground mustard|
|3||cloves garlic, peeled and minced|
|½||cup brown sugar|
|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. Discard marinade. Note: Good Prep video for this recipe on website. Very helpful tips/suggestions from reviews of this recipe available on website. *Tips from reviewers: Recipe calls for 6-8 minutes of cooking time per side ~ please note-if this doesn't seem long enough, the citrus in the marinade makes the chicken cook faster. DO NOT overcook as the chicken will turn rubbery. The key to this recipe is to use fresh squeezed lemon and lime juice. **Can also be made on an indoor grill as well as baked in the oven.