In a small bowl, mix the following: 2 tsp. apple cider vinegar, 1 tsp. Dijon mustard, and 2 tsp. extra-virgin olive oil. Set aside.
In a separate bowl whisk together the following: 2 Tbsp. apple cider vinegar, 5 tsp. Dijon mustard, 1/4 cup honey, 1/2 tsp. cornstarch, the ground thyme, Cayenne pepper, and garlic powder. Once mixed well, pour into a small saucepan and place on medium heat. Bring to a boil.
Once the mixture is boiling, add the mixture from the smaller bowl.
Stir. Reduce heat to low and cook until slightly thickened.
Meanwhile, remove the chicken from your brine or marinade. Pat dry.
Mix white sugar and brown sugar in a dredging dish. Coat the chicken and allow to sit at room temperature for 20 minutes.
Remove glaze from heat. All to sit and cool while the grill is heating up.
Grill chicken, flip, apply glaze to initial cooked side, flip, and apply glaze to the second side.
Cook protein until the internal temperature reaches 160ºF. Remove from grill and tent with foil. The residual heat will cook the chicken breast to 165ºF.
