Chicken In Many Mustards Marinade For The Grill

• 6 boneless skinless chicken breast halves
• 1/2 cup apple juice
• 1/4 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1/4 cup sweet-hot mustard
• 1/4 white wine vinegar
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 1 shallot, minced

1. Combine apple juice, mustards, vinegar, oil, lemon juice and shallot in a medium bowl and mix well.
2. Place chicken in a single layer in a shallow non-reactive pan. Pour marinade over, cover and refrigerate 8 hours or overnight.
3. To cook, drain chicken, reserving marinade. Place chicken over medium-hot coals and grill 6-7 minutes per side, until internal temperature is 165 degrees Fahrenheit (74 C). While chicken is grilling, place reserved marinade in a saucepan over medium heat and bring to a boil (or use a fresh batch of marinade ingredients). Reduce heat and simmer 8 minutes, or until chicken has finished cooking. Spoon sauce over chicken and serve.

chicken, apple juice, mustard, whole grain mustard, sweethot mustard, white wine vinegar, vegetable oil, lemon juice, shallot

Taken from www.food.com/recipe/chicken-in-many-mustards-marinade-for-the-grill-479981 (may not work)