Celeste's Grilled Chicken Marinade

My friend Celeste gave me this recipe, so that's what I named it! It's very good, and everyone I've served it to has raved about it. It's one of the dishes I make when I know I'll be serving picky eaters. If you've cooked with mustard before, you know it mellows out and becomes barely detectable, it also enhances the texture of the meat.

If you give it a try, I hope you like it!

The marinade ingredients:

Celeste's Grilled Chicken Marinade

1/4 cup cider vinegar
2 Tablespoons whole grain mustard
2 Tablespoons Dijon mustard
4 cloves garlic, peeled and minced
1 lime, juiced
1/2 cup brown sugar
1 1/2 teaspoons salt
1/3 cup olive oil
Freshly ground pepper to taste
Boneless, skinless chicken breast halves

In a large resealable plastic food bag or non-reactive container, thoroughly mix all ingredients except salt.

Whisk in olive oil and pepper. Place chicken in the mixture.

Cover, and marinate chicken in the refrigerator 8 hours or overnight.

When you're ready to grill: Prepare outdoor grill, lightly oil grate. Grill chicken until it looks nicely caramelized, and internal temperature is 160 degrees (F) when read with an instant read thermometer.

Place remaining marinade into pan and boil several minutes, it is then safe to serve with the grilled chicken. I serve it in a small pitcher so each diner can add their own.

This time I served it with fresh corn, (cut from the cob and diced red bell pepper, quickly sauteed in a little olive oil and a sprinkle of sea salt and freshly ground pepper), and my Simply Grilled Zucchini.