1/3 cup cider vinegar
1/2 cup apple juice
1/2 cup Stubb’s Moppin’ Sauce
5 tablespoons Creole mustard or whole-grain mustard
3 tablespoons Worcestershire sauce
1 teaspoons Italian seasoning, crumbled
1 teaspoon fennel seed, lightly crushed (optional)
1/2 teaspoon granulated garlic
4 bone-in chicken breasts (3 to 4 pounds total)
In a small bowl, combine the vinegar, apple juice, Moppin’ Sauce, mustard, Worcestershire, Italian seasoning, fennel seed, and garlic powder. Set aside 1/3 cup of the mixture for basting. In a large container, coat the chicken thoroughly with the remaining marinade (a zipper-top plastic bag works great). Marinate the chicken, covered for at least 2 hours, or up to overnight, refrigerated, moving the pieces around in the marinade from time to time.
Prepare a grill for both direct and indirect cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals, but leave half the grilling area free of coals. (For a gas grill, fire up the burners so the food can cook directly over the heat, but leave half the grilling area unlit.)
Grill the chicken, skin-side-down, over direct medium heat, until the skin is crisp and golden, 8 to 10 minutes. Move the pieces around as they cook to prevent charring. Flip the pieces over, move them to indirect heat, and baste with the reserved marinade. Cover the grill and cook, basting with the reserved marinade. Cover the grill and cook, basting occasionally with the marinade-mop, until the juices run clear and the meat is no longer pink, 10 to 15 minutes more.