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 packed light brown sugar
2 tablespoons Dijon mustard
1/3 cup honey
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup olive oil
2 whole boneless, skinless chicken breasts, cut in half
Chopped Italian parsley (optional)
In a shallow bowl, whisk together garlic, vinegar, lime and lemon
juices, brown sugar, mustard, honey, salt and pepper. Whisk in olive
Divide sauce into thirds. Reserve one portion of the mixture for
basting and one for dipping sauce, then add chicken to the dish with
the remaining portion and turn it to coat.
Grill chicken 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 Italian
parsley, if desired. Serve with other reserved portion of sauce for
dipping. Makes 4 servings.