Sweet & Tangy Grilled Chicken

Sweet and Tangy Grilled Chicken Recipe – chicken marinated in cider vinegar, dijon mustard, garlic, lemon juice, lime juice, olive oil, and brown sugar. THE BEST! We make this at least twice a month. Great leftover on a salad, a sandwich wrap or in a quesadilla. #chicken #grilled #marinade

Sweet and Tangy Grilled Chicken Recipe - chicken marinated in cider vinegar, dijon mustard, garlic, lemon, lime and brown sugar. THE BEST! We make this at least twice a month. Great leftover on a salad or in a quesadilla.

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This chicken was SO good. I found the recipe on Pinterest and had to give it a try. The ingredients are a very unusual combination. It contains cider vinegar and brown sugar. I wasn’t sure how it was going to taste. Well, it was unbelievably delicious! I think the vinegar mellows out the brown sugar. It definitely has a twinge of sweetness though.

This chicken is super easy to make. Whisk together cider vinegar, brown sugar, dijon mustard, lemon juice, lime juice, garlic, olive oil, salt, and pepper. Pour the marinade over the chicken and let it hang out in the refrigerator a few hours to overnight. We used chicken breasts, but this marinade will work for any cut of chicken – breasts, thighs, tenders, drumsticks. Just adjust the cooking time and check the chicken for an internal temperature of 165ºF.

Sweet and Tangy Grilled Chicken Recipe - chicken marinated in cider vinegar, dijon mustard, garlic, lemon, lime and brown sugar. THE BEST! We make this at least twice a month. Great leftover on a salad or in a quesadilla.

This Sweet & Tangy Grilled Chicken has quickly become a family favorite. We’ve made it several times and just can’t seem to get enough of it. We like to grill extra chicken and eat it for lunch during the week. The leftovers are great chopped up on top of a salad or in a sandwich wrap. Give this a try the next time you fire up the grill! You won’t be disappointed.

We like to serve the chicken with some potatoes or green beans. Here are a few of our favorite recipes from the blog that go great with this yummy chicken:

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plate of grilled chicken

Sweet and Tangy Grilled Chicken

Yield: 6 people
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Sweet and Tangy Grilled Chicken Recipe – chicken marinated in cider vinegar, dijon mustard, garlic, lemon, lime, and brown sugar. THE BEST! We make this at least twice a month. Great leftover on a salad or in a quesadilla.

Ingredients:

  • ¼ cup cider vinegar
  • 3 Tbsp dijon mustard
  • 3 cloves garlic minced
  • 3 Tbsp lime juice
  • tsp lemon juice
  • ½ cup brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 Tbsp olive oil
  • 6 boneless skinless chicken breast halves

Instructions:

  • Whisk together cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, pepper and olive oil. Pour marinade over chicken.
  • Refrigerate chicken in marinade for 8 hours, up to overnight.
  • Grill chicken until done, approximately 12-15 minutes.

Notes:

To cook chicken without a grill, pan sear chicken breast on both sides for 3 to 4 minutes. Place chicken on a rimmed baking sheet. Bake at 400ºF for 10 minutes, until chicken reaches an internal temperature of 165ºF.
Can use marinade on any cut of chicken – breasts, thighs, tenders, or drumsticks. Can use bone-in or boneless chicken. Adjust the cooking time and cook the chicken until it reaches an internal temperature of 165ºF.

Steph

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Sweet and Tangy Grilled Chicken Recipe - chicken marinated in cider vinegar, dijon mustard, garlic, lemon, lime and brown sugar. THE BEST! We make this at least twice a month. Great leftover on a salad or in a quesadilla.

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Comments

  1. Made this the other day but added the juice from a whole orange to it and let it marinade for 36 hours. It came out fantastic!!!.. Will be making it again soon.

  2. Gonna give it a try with shorter marinating time and with chicken thighs because, well they were on sale and organic.

  3. I made this for dinner tonight. My son – the world's pickiest eater – loved it so it's definitely a keeper! I basically halved the marinade and used 3 breasts. Really yummy! Definitely something I'll make often. One note – I made it inside on the grill pan and found that it carmelized up almost too quickly on the first side. I'll try to keep my heat a little lower next time. This was very juicy and quite tasty.

  4. Sorry, messed up the last comment:/
    I tried this for dinner tonight. Oh my goodness! It's delicious!! I only had about an hour to marinade, so I can just imagine how much better it would be the longer it marinates. Thanks for the great recipe:)

  5. Tammy – that is true, but there isn't enough citrus juice in this marinate to break down the chicken. I had no issues.

  6. I have read in a couple of blogs that if you use lime juice in the recipe with chicken, that you should not marinate it for long…especially not over night because it becomes mushy. Are you familiar with these comments?

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