1/3 cup mayonnaise
3 Tbsp sugar
1 tsp salt
½ tsp pepper
¼ cup lemon juice
¼ cup cider vinegar
2 boneless skinless chicken breasts
In a small bowl, combine the mayo, sugar, salt and pepper. Gradually whisk in lemon juice and vinegar. Pour ½ cup marinade into Ziploc bag; add the chicken. Refrigerate for at least 30 minutes (the longer the better). Cover and refrigerate remaining marinade for basting. Grill chicken, covered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
--Amber Meadows
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