Lemon-Lime Chicken

This citrusy charcoal chicken is the perfect meal for a warm summer evening


  • 6 boneless skinless chicken breast halves
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 3 tablespoons each lemon juice and lime juice
  • 3 tablespoons Dijon mustard
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

How to make it:

  1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.
  2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.
  3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes.

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Originally Published in Reader's Digest