Ingredients

The following ingredients have 6 Servings
  • 6 pieces chicken* (I used a mix of thighs and breast)
  • 1/2 cup apple cider vinegar
  • 4 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons granulated sugar
  • 2 teaspoons kosher salt
  • 10 cracks fresh black pepper
  • 2 heaping tablespoons prepared pesto

Instruction

  • Place chicken in a gallon sized bag and set aside.
  • In a medium-sized bowl, whisk together all of the ingredients. Reserve half of the marinade and place in an air-tight container in the fridge. Pour the remaining marinade over the chicken, toss to coat. Place in fridge for 4-6 hours to marinate. 
  • Take chicken out of marinade and grill over medium heat until internal temperature reaches 165 degrees. Baste chicken with reserved marinade every few minutes while cooking.