Trim chicken breasts well, removing all visible fat and membranes and trimming chicken so it’s close to an even thickness.

Cut small slits going crosswise down each chicken breast.

Mix together white vinegar, apple juice, horseradish, lemon juice, and cayenne pepper to make the seasoning for the marinade and white barbecue sauce.

Taste to see if you want more sweetness and add Monkfruit Sweetener or other sweetener of your choice if desired.

Divide the mixture in two.

Mix the olive oil into half of the seasoning mixture to make the marinade.

Put the chicken in a large Ziploc bag and pour in the marinade.

Let chicken marinate in the fridge for about 8 hours.

Mix the mayo into the other half of the seasoning mixture and put into a plastic storage container and refrigerate until you’re ready to serve it.

When you’re ready to cook the chicken, spray grill with non-stick grilling spray or brush with oil.

Preheat grill to high; then immediately turn to medium-high when you put the chicken on the grill.

Lay chicken breasts at an angle to grill grates and cook about 4 minutes. (Lift up the edge of one piece of chicken to see if you have nice grill marks before you rotate it.)

When the grill marks look good, rotate the chicken pieces so they’re going at an angle the other direction and cook about 4 minutes more.

After about 8 minutes (or when the grill marks look good) turn chicken to the second side and cook 2-4 minutes longer.

Total cooking time will depend on the thickness of the chicken and how hot your grill gets, but chicken should feel firm, but not hard, to the touch when it’s done.

Serve chicken hot, with white barbecue sauce on the side to dip bites of chicken into.