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.
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