GRILLED CHICKEN BREASTS

My then landscape architect (from many gardens ago) gave me this wonderful recipe for grilled chicken. Unlike some, I'm not a fan of barbecue so have little experience with it and I've never owned a gas grill.. The first time I made this, outside in the garden on my Weber Kettle, I couldn't get the quick-light charcoal briquettes lighted. I finally had to pour lighter fluid on them to get the fire started. All of this in front of my guests, who had to have an extended cocktail hour (which none of them seemed to mind). Still, it was very embarrassing. But the chicken was a hit and worth all the trouble. After that, I cooked this in my kitchen, in a skillet with those ridges on the surface that create great grill marks. I then renamed this "my ersatz grilled chicken!"

GRILLED CHICKEN BREASTS

for six to eight breasts



3 cloves garlic, crushed

1 1/2 t salt

1/2 C brown sugar, packed

3 T grainy mustard

1/4 C cider vinegar

juice of 1 lime

juice of 1/2 large lemon

6 T olive oil

black pepper to taste

1. Marinate breasts in this marinade overnight in the refrigerator, turning as you can (while you're still up), then grill 4-5 minutes on each side.

Note: you can make the marinade in a large bowl  and then add it and the chicken breasts to a large zip-lock bag. That way, all surfaces of the chicken will be exposed to the marinade and you won't have to worry about turning them.