This was the best grilled chicken me or my family has ever had. Even my daughter, who has to drown all her grilled meats in A1 Steak Sauce, tried it without the A1 and loved it!
Yes, this marinade was amazing! This is hands down the best marinade for chicken that I've ever tasted. The chicken had the perfect balance of spiciness, tanginess, and sweetness. I used red wine vinegar instead of cider vinegar because it was what I had on hand. I think that this marinade will also taste great on fish or beef.
This is good! I've only marinated it for 4 1/2 hours, I should have let it marinate overnight. It was flavorful, but it probably could have been even better. I'll try this again. Thanks!
Bought whole-grain mustard just for this marinade - it is well worth it - as is marinating overnight. You gotta try this!
Love this recipe. Ive even left it o/n and grilled next day.....amazing. only changes....2 peeled (instead of apple cider vinegar)and shredded apples and dijon mustard(instead of ground mustard). Awesome on kabobs....marinate all.
Horrible. Causes a sudden bout of force eating. Must with the nearest any kind sauce to make edible.
Used chicken leg meat (boneless) and it was amazing! This marinade was an absolute success and I will definitely use it again.
This marinade was very good. I like others didnt' have all the ingredients so I substituted, I used wht.vinegar , lime and lemon concentrate, garlic powder and reg. mustard. It still turned out really, really good. Thank you!
Recommend *NOT* marinating overnight. The chicken became tough, dry and very lime-flavored in our case, though I do cut into cubes for grilling on a skewer. The cubes were quite good when we either 1) marinated for just an hour or two, or 2) wrapped up immediately and froze until we were ready to defrost and grill. Other than those words of caution this recipe is easy and yummy, my daughter's favorite. And I use French's yellow mustard.
What a wonderful recipe for grilled chicken. We did just grill the boneless breasts on the grill preheated to medium, only 5 or 6 minutes per side, keeping a close eye on it. We sliced it thin and enjoyed it on a green salad, but it would be great on its own with sides like rice, or on a bun for a sandwich. I'm sure leftovers would be equally fine, but we had none leftover!