6 chicken breast (boned and skinned)
1/2 c. packed brown sugar
1/3 c. olive oil
1/4 c. vinegar
3 garlic cloves (crushed)
3 tbsp. Dijon mustard
1 1/2 tbsp. lemon juice
1 1/2 tbsp. lime juice
1 1/2 tsp. salt
1/4 tsp. pepper

Combine ingredients, stir well. Pour over chicken. Refrigerate for 2 hours. Grill over hot coals 8 minutes on each side.