Description
A sweet, tangy grilled chicken marinade made with apple cider vinegar, Dijon mustard, citrus, garlic, brown sugar, and olive oil. Reserve a little before adding the chicken so you can drizzle it over the cooked chicken.
Ingredients
Scale
- 1/4 cup apple cider vinegar
- 3 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 lime, juiced
- 1/2 lemon, juiced
- 1/4 cup brown sugar
- 1 1/2 teaspoons kosher salt
- 1/4 cup extra virgin olive oil
- Ground black pepper, to taste
- 3 boneless, skinless chicken breasts, sliced in half lengthwise
Instructions
- Whisk together the apple cider vinegar, Dijon mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper.
- Slowly drizzle in the olive oil while whisking until the marinade is combined.
- Reserve ¼ cup of marinade in a separate clean container for serving. Do this before adding the raw chicken.
- Place the chicken in a glass dish or zip-top bag and pour the remaining marinade over the chicken. Refrigerate for 30 minutes to 2 hours.
- Let the chicken sit at room temperature for about 20–30 minutes before grilling.
- Grill over medium-high heat, turning once, until the chicken reaches 165°F in the thickest part.
- Rest for 5 minutes, then drizzle with the reserved clean marinade before serving.
Notes
- If you want extra marinade for serving, reserve it before adding the raw chicken. Discard any marinade that has touched raw chicken.
- Prep Time: 10 min
- Marinate Time: 30 min
- Cook Time: 10 min
