Mix the lemon juice, lime juice, soy sauce, honey and thyme in a bowl large enough to hold the chicken.

If you want to make the Brussels sprouts, reserve a little of the marinade in a separate bowl before you add the chicken and toss the Brussels sprouts in the marinade with a little oil before grilling them.

Add the chicken and toss so everything gets coated. Let it marinate in the refrigerator for at least 30 minutes if not longer or overnight.

Thirty minutes before cooking, bring the chicken out of the refrigerator and let the chicken sit out at room temperature.

Skewer each tenderloin upwards on the sticks. If you were smart, you'd soak the sticks in water for about 30 minutes as well. I forgot to do this and some of my sticks became casualties of the grill.

I put the Brussels sprouts that were tossed in the marinade in a vegetable tray on a preheated grill over low heat for 20 minutes before adding the chicken.

To cook the chicken, make sure the grill is nice and hot. Then rub oil on or spray the grates. Place the chicken on in batches and cook for about 4 minutes a side over medium-low flame.

The chicken will be firm to the touch when done. Cut one in half and make sure you see no more pink but try not to overcook them.

Remove them from the grill and let rest for a few minutes.

Along with the chicken and Brussels sprouts I served some leftover grilled cauliflower from the night before.