Aunt Eileen'S Lemon-Lime Chicken - cooking recipe

Ingredients

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

Preparation

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