Oven: 350 F or Grill (preferred method) Marinade: 8 hr up to overnight
3 T cider vinegar
3 T coarse ground mustard
3 cloves garlic, minced
2 T lime juice, about 1 lime
3 T lemon juice, about 1 lemon
½ c packed brown sugar
1 ½ tsp salt
½ tsp black pepper
1/3 c oil
6 boneless, skinless chicken breasts (about 2 3/4#)
Stir together cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper in a bowl.
Stir in oil
Add cider mixture and chicken to a large zip top plastic bag, seal the bag, squeezing out excess air, and turn to coat.
Chill, covered, at least 8 hours or up to overnight.
Preheat your grill (preferred method) or oven to 350 degrees F
Remove chicken from marinade and discard marinade.
Lightly oil your grate and grill chicken 6-8 minutes per side, or until juices run clear and and instant read thermometer inserted into thickest part registers 165 degrees F.
If doing in oven, start checking after 30 minutes.