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Servings: 8


  • 3/4 cup Brown sugar, light, packed
  • 3/4 cup FRENCH'S® Classic Yellow® Mustard
  • 1/2 cup Cider vinegar
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. Vegetable oil
  • 2 tbsp. FRENCH'S® Classic Worcestershire Sauce
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground black pepper
  • 2 lbs. Chicken breasts, boneless, skinless


  • 1. To prepare marinade: Combine 1/2 cup brown sugar and remaining ingredients. Mix well.
  • 2. Pour 1 cup marinade over chicken. Marinate under refrigeration for 3 hours or overnight.<br>
  • 3. Pour remaining mustard mixture into small sauce pan. Stir in remaining 1/4 cup sugar. Bring to a boil. Simmer 5 minutes until mixture thickens slightly, stirring often. Reserve for serving sauce.
  • 4. Grill chicken over high heat for 10 minutes or until 165°F internal temperature. Serve chicken with reserved sauce.