Sunday, July 6, 2014

4 bone-in chicken breasts
1 C mayonnaise
1/3 C apple cider vinegar
1/4 C lemon juice
1 T minced garlic
1 T prepared horseradish
1 T black pepper
1 T spicy brown mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper

Mix together all of the sauce ingredients with a whisk.  Divide the sauce in half.  Prepare your grill, either charcoal or gas. Brush half of the sauce on both sides of each chicken breast. Cook over direct heat for 10 minutes on each side.  Then cook over indirect heat for 10-15 minutes on each side or until a meat thermometer registers 165 degrees.  Let it rest for about five minutes.  Serve with the remaining sauce.

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