Yield: 6 servings.

6 boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons lemon juice
3 tablespoons lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper

Place chicken in a shallow glass dish. Combine remaining ingredients; pour over chicken. Cover and refrigerate 4 hours or overnight. Drain, discarding marinade. Grill chicken over medium-hot coals, turning once, until juices run clear, about 15-18 minutes.