{recipe} Mustard & Vinegar Grilled Chicken

Since we are celebrating the dads in our lives this month, I decided to share a favorite marinade recipe of the dad in our home. As a South Carolina native, he is a huge fan of mustard-based BBQ sauce, so this recipe has been a big hit in our home for many years!

It’s pretty simple, and the warm marinade makes for some super-tender chicken.


  • 4 large bone-in chicken breasts
  • 1/2 cup mustard
  • 1/2 cup butter or substitute
  • 3/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon pepper


  • Mix the butter, mustard, Worcestershire, garlic, salt and pepper in a pot large enough to fit the chicken. Melt and stir together over medium low heat.
  • Add vinegar and increase heat.
  • As soon as the mixture reaches its boiling point, move burner to simmer, add chicken, cover, and set aside for 15-20 minutes to marinate.
  • Remove chicken from the mixture and place on grill until cooked to an internal temperature of 165°F. (The chicken will be partially cooked from being in the warm mixture, so you will not have to cook it quite as long as normal.)
  • While chicken is cooking, bring marinade to a boil for a full 5 minutes and use it as a dipping sauce for the chicken.


>> Notes

  • If you have food allergies or dietary restrictions, be sure to carefully read the labels for all ingredients, including condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).



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