1/4 teaspoon crushed red pepper flakes

1 teaspoon rubbed dry sage

1 teaspoon dry thyme leaves

1/2 teaspoon celery seed

1 tablespoon sugar

1 teaspoon finely minced lemon zest

1/2 cup apple cider

4 teaspoons cider vinegar

2 tablespoons Dijon mustard

1/4 cup salad oil

1 tablespoon chopped fresh parsley - this is optional

Whisk red pepper flakes, sage, thyme, celery seed, sugar, parsley, lemon zest, cider, vinegar, mustard and oil together well.

Keeps refrigerated for up to 1 week.

Marinate chicken breasts or pork chops for at least 4 hours or up to 8 hours in the refrigerator.

Discard any leftover marinade.