What You’ll Need:
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¼ cup apple cider vinegar
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3 tbsp Dijon mustard
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3 cloves garlic, minced
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2 tbsp freshly squeezed lemon juice
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½ cup brown sugar
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1½ tsp dried minced onion
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1 tsp dried parsley (plus more for garnish)
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1½ tsp kosher salt
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Freshly ground black pepper, to taste
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6 tbsp olive oil
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6 boneless skinless chicken breasts or thighs
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2 tbsp butter, room temperature
Let’s Cook:
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Make the Marinade
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In a large bowl, whisk together apple cider vinegar, Dijon mustard, garlic, lemon juice, brown sugar, dried onion, parsley, salt, pepper, and olive oil until fully emulsified.
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Marinate the Chicken
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Add chicken to the bowl, turning to coat each piece.
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Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
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Grill the Chicken
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Preheat grill to 400°F.
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Place chicken on the grill, then reduce heat to medium. Grill for 8–10 minutes per side (depending on thickness) until the internal temperature reaches 165°F.
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Finish & Serve
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Transfer chicken to a serving platter. Top with butter and turn to coat.
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Garnish with extra parsley, cover loosely, and let rest for 5 minutes before serving.
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