• 2 lb boneless, skinless chicken breasts or thighs 1 kg
• 3/4 cup packed brown sugar 175 mL
• 3/4 cup FRENCH'S® Dijon Mustard 175 mL
• 1/4 cup apple cider vinegar 50 mL
• 1/4 cup FRANK'S® RedHot® Original 50 mL
• 2 tbsp each: oil, Worcestershire sauce 30 mL

1. Place chicken in resealable plastic bag.
2. Whisk together 1/2 cup (125 mL) of the sugar, French's® Dijon Mustard, vinegar, Frank's® RedHot®
3. Original, oil and Worcestershire in 4-cup (1 L) liquid measuring cup. Pour about 1 cup (250 mL) mixture over chicken. Seal bag; place in refrigerator 1 hour or overnight.
4. Pour remaining sauce into small saucepan. Stir in remaining 1/4 cup (50 mL) sugar. Bring to boil. Reduce heat; simmer 5 minutes or until mixture thickens slightly, stirring often. Reserve to serve with chicken. Remove chicken from marinade; discard.
5. Grill on greased barbecue or grill rack over medium-high heat 10 to 15 minutes (or bake in 400˚F/200˚C oven
6. 35 to 40 minutes), until chicken is no longer pink in centre, turning once. Serve with reserved sauce.

Makes 8 servings
This sweet, tangy chicken may be grilled or oven baked.