Sweet and Sour Barbecued Chicken

Sweet and Sour Barbecued Chicken

4 garlic cloves, crushed through a garlic press
1/4 cup balsamic vinegar
1 Tablespoon lime juice
1 Tablespoon lemon juice
2/3 cup light brown sugar
1/4 cup Dijon mustard
2/3 cup honey
2 teaspoon salt
1 teaspoon black pepper
1/2 cup olive oil
3 pounds boneless, skinless chicken breasts
 

In a shallow bowl, whisk together the garlic, vinegar, lime and lemon juices, brown sugar, mustard, honey, and salt and pepper. Whisk in the olive oil (a fun job for kids).

Place approximately one-third of the sauce in a freezer bag with the chicken. Place the other two-thirds in a separate smaller freezer bag for basting and for using as a dipping sauce. Combine the bags together in a freezer bag. Label and freeze flat with serving instructions:

Serving Day Instructions: (Grill, broil or bake)

Divide the "sauce bag" into 2 equal portions. These are for basting and dipping. Grill the chicken for about 4 minutes per side or until the juices run clear. During the last minutes of cooking, baste the chicken with one portion of the reserved sauce to glaze it. Serve with dipping sauce.