Aunt Eileen'S Lemon-Lime Chicken

• 6 small chicken breasts, boned or 3 large cut in half
• 3 medium garlic cloves, crushed
• 1 1/2 tsp. salt
• 1/2 c. packed brown sugar
• 3 Tbsp. grainy mustard (i.e., Country Dijon)
• 1/4 c. cider vinegar
• juice of 1 lime
• juice of 1/2 large lemon
• 6 Tbsp. olive oil
• pepper to taste

1. Place chicken breasts in a shallow bowl.
2. Mix garlic, salt, sugar, mustard, vinegar, lime and lemon juices, blending well. Whisk in olive oil; add pepper.
3. Pour mixture over chicken.
4. Cover and refrigerate, preferably overnight, at least a few hours. Remove from refrigerator an hour before cooking to come to room temperature.
5. Grill for 4 minute per side or until done.
6. (Do not overcook as this will toughen chicken.)
7. These may also be cooked under the broiler for same amount of time.
8. Easily doubled.

chicken breasts, garlic, salt, brown sugar, grainy mustard, cider vinegar, lime, lemon, olive oil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953702 (may not work)