Tangy Mustard Chicken

In theory this marinade sounded good, but I'll be honest -- once it was made I was thinking, "really?" It looks and smells ... not so delicious. But I stuck with it and I'm so glad I did. It creates amazing flavor!

Of course, the moment I was ready to grill these babies, my grill was not -- it ran out of propane. So I ended up broiling the breasts and they still turned out great. This was my first time broiling with this particular oven and I managed to overcook them and dried them out ever so slightly, but I felt that the tasty glaze the marinade creates more than made up for it.

If you don't have a grill or just want to broil chicken breasts anyway, here's how to do it:

1. Before turning on the oven, place your broiling pan on the top rack to measure the distance from the heating element on the top of the oven. The chicken needs to be about 5-6 inches away from the heat source, so adjust your oven rack accordingly and remove the broiling pan.

2. If your oven is electric, you'll need to preheat your broiler. Spray the broiling pan with cooking spray -- do NOT line it with foil, just use the drip tray underneath:3. Lay the breasts out in an even layer on the broiling pan. For the best results it's best to pound out your breasts before hand so that they are an even thickness.

4. Broil the breasts for 5-7 minutes per side, basting as desired. The chicken is done when it is no longer pink inside and the juices run clear.

TANGY MUSTARD CHICKEN
adapted from Unbelievable Chicken on Allrecipes.com

6-8 boneless, skinless, chicken breasts, trimmed
1/4 cup apple cider vinegar
3 Tbsp. Dijon mustard
3 cloves garlic, minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp. salt
ground black pepper to taste
3 Tbsp. olive oil

In a small bowl, whisk together vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper, and olive oil. Reserve 1/4 cup marinade in a small container for basting later (keep refrigerated). Combine marinade and chicken breasts in a gallon-size Ziploc bag and marinate in the refrigerator for 8 hours or overnight (I pound my chicken breasts while they are in the Ziploc bag).

Preheat grill for med-high heat. Grill chicken 6-8 minutes on each side, basting with reserved marinade, until juices run clear.