Adapted from Allrecipes.com via Eatat.com
1/4 cup cider vinegar
1 1/2 tablespoons whole grain mustard
1 1/2 tablespoons Dijon mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
6 tablespoons olive oil
Freshly ground black pepper to taste
Boneless, skinless chicken breast halves (I used bone in breast this time).
In a gallon ziplock bag, thoroughly mix all marinade ingredients. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours or overnight.
Grill chicken till no longer pink inside. If using charcoal, use indirect heat as the oil and sugar will burn quickly. You may boil leftover marinade to serve alongside chicken.