Ingredients:

• cup cider vinegar
• 2 tablespoons coarse mustard
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 3 cloves garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons lime juice
• 2 tablespoons lemon juice
• ½ cup molasses
• 1 tablespoon lemon zest
• 3 pounds chicken thigh

Directions

In re-sealable bag place all ingredients except chicken thighs. Combine well. Place thighs in mixture and refrigerate for 2 hours. Remove chicken from mixture, place on medium high grill or medium hot grill pan and cook 5 minutes on side one, turn and cook 3 minutes longer.

Remove from heat, place on platter and allow to rest for 5 minutes. Serve with tongs. Note: to keep thighs moist, use tongs not a fork for turning or serving.