Ingredients
6 boneless skinless chicken breast halves1/2 cup packed brown sugar1/4 cup cider vinegar3 tablespoons each lemon juice and lime juice3 tablespoons Dijon mustard3/4 teaspoon garlic powder1/4 teaspoon pepper1/2 teaspoon salt
Preparation
Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate at least 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes.
