Yield
Marinade for about 5 lbs poultry or pork
Ingredients
- 1 cup olive oil
- ⅓ cup honey Dijon mustard
- ⅓ cup apple cider vinegar
- 2 tablespoons mustard powder
- 2 tablespoons dried chives
- 2 tablespoons dried thyme
- 2 tablespoons dried parsley
- 2 tablespoons dried dill
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
Instructions
1.
Prepare the Marinade: In a medium bowl, whisk together the olive oil, honey Dijon mustard, apple cider vinegar, mustard powder, chives, thyme, parsley, dill, garlic powder, onion powder, kosher salt, and black pepper until fully combined.
2.
Marinate the Meat: Place 5 lbs boneless skinless chicken breasts or pork into a resealable bag or non-reactive container. Pour the marinade over the meat and coat evenly. Cover and refrigerate for 4–5 hours.
3.
Preheat the Grill: Preheat your Traeger grill to 275°F.
4.
Grill: Remove the meat from the marinade and discard the remaining marinade. Place on the grill and cook until the internal temperature reaches 165°F for chicken or the appropriate temperature for pork.
5.
Serve: Remove from the grill and allow the meat to rest briefly before serving.
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