Combine the mayonnaise, apple cider vinegar, and cayenne pepper in a bowl. Season with salt and freshly ground black pepper.

Set about a third of the sauce aside in a little bowl to use as a sauce when serving and the remainder as the baste to use while your meat is cooking. (Dividing them into two bowls prevents dangerous double-dipping between the sauce and partially cooked chicken.)

Cook your chicken to your liking (on the BBQ) or in the oven. In the last 10-12 minutes, use a pastry brush to generally baste each breast with the bowl of marinade.

Once the chicken is done, serve with the untouched sauce (which you can dust with a little more cayenne pepper if you wish). Yum! Turn it into a chicken salad and use this sauce as the dressing if you want to!