This sweet-tangy marinade combines mustard, garlic, apple-cider vinegar, lemon and olive oil. Use it with the chicken cut you prefer and rely on internal temperature—not one universal cooking time—to determine doneness.
Ingredients
- 6 tablespoons olive oil
- 1/4 cup apple-cider vinegar
- Juice of 1 lemon
- 1/2 cup granular Swerve or another equivalent low-carbohydrate sweetener
- 3 tablespoons deli mustard
- 5 garlic cloves, minced
- 1 1/2 teaspoons pink Himalayan salt
Directions
- Whisk all ingredients together until evenly combined.
- Store marinade that has not contacted raw meat in a tightly sealed container in the refrigerator for up to one week.
- For chicken, place approximately 2–3 pounds of chicken and enough marinade to coat it in a covered container or food-safe bag. Marinate in the refrigerator for at least 30 minutes.
- Discard marinade that has contacted raw chicken. Do not use it as a finishing sauce unless it is first boiled according to USDA food-safety guidance.
- Cook the chicken using a method appropriate to the selected cut until the thickest portion reaches 165°F on a food thermometer.
