FRIDAY NIGHT DINNER--grilled citrus chicken

  I have been making this marinated grilled chicken for years.  Usually, we eat it plain, along with a salad or vegetable, but occasionally we will have it like this -- in a grilled bun spread with honey mustard, and a slice of fresh, grilled pineapple.  However you choose to serve this chicken, it will become a favorite during this grilling season.  I am always being asked for the recipe.

                                       GRILLED CITRUS CHICKEN
                                adapted from a recipe by Linda Zey Davis

• 2 to 3 garlic cloves, minced
• salt and pepper, to taste
• 1/2 cup brown sugar
• 3 tablespoons grainy mustard
• 1/4 cup white wine vinegar
• juice of 1 lime
• juice of 1 large lemon
• 6 tablespoons mild olive oil
• 6 skinless, boneless chicken breast halves

1. Combine the first 8 ingredients in a large zip-lock bag.  Add the chicken breasts and marinate in the refrigerator overnight, or at least several hours, turning bag several times to marinate evenly.  Bring chicken to room temperature one hour before grilling (discard marinade).