Grilled Orange Chicken

1 medium size onion, finely chopped
2 garlic cloves, minced
1 teaspoon freshly grated orange rind
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons packed brown sugar
1 tablespoon Dijon mustard
6 (8 ounce size) whole, boned, skinned
    chicken breasts, split

In shallow, nonreactive container, combine onion, garlic, orange rind, orange juice, lemon juice, soy sauce, vinegar, brown sugar and Dijon mustard. Mix well. Place chicken breasts in marinade, turning to coat both sides. Cover with plastic wrap and refrigerate until ready to grill, preferably overnight. Turn once or twice during marinating time to permit flavors to penetrate evenly.

Prepare grill and heat well until glowing coals form. If grilling indoors, light broiler. Place drained chicken on lightly oiled grill, grilling about 7 minutes per side until lightly charred and cooked through. If using broiler, place chicken on oiled broiler rack and broil 7 minutes per side, 4 inches from heating element. To test for doneness, pierce chicken at thickest point. When juices run clear, chicken is done. Makes 6 servings.

Variation: Before grilling, wrap a strip of bacon lengthwise around each boneless skinned chicken breast, grilling for 5 to 7 minutes on each side, turning several times during cooking time.