Sweet-and-Sour Grilled Chicken

[marlaoh]

Sweet-and-Sour Grilled Chicken

2 garlic cloves, crushed
2 tablespoons balsamic vinegar
Juice of 1/2 lime
Juice of 1/2 lemon
1/3 cup light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil
2 whole boneless, skinless chicken breasts, cut in half
Italian parsley (optional)
In a shallow bowl, whisk together the garlic, vinegar, lime
and lemon juices, brown sugar, mustard, honey, salt and
pepper. Whisk in the olive oil.

Divide the sauce into thirds. Reserve one portion of the
mixture for basting and one for dipping sauce, then add the
chicken to the dish with the remaining portion and turn it
to coat.

Grill the chicken for 4 to 5 minutes per side, or until the
juices run clear. During the last minutes of cooking, baste
the chicken with the portion of the reserved sauce to glaze
it. Garnish with the chopped Italian parsley, if desired.
Serve with the other reserved portion of the marinade for
dipping. Makes 4 servings. Kids' steps: Younger kids can
whisk the marinade ingredients and pour the sauce over the
chicken.