Grilled Rosemary Chicken

4 Gold'n Plump boneless, skinless chicken breast halves
8 cloves garlic, minced
3 tbsp., olive oil
2 tbsp. fresh rosemary, minced
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. lemon juice
1/4 tsp. ground black pepper
1/2 tsp. kosher salt

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place chicken breasts in a resealable plastic bag. Whisk remaining ingredients in a bowl. Pour over chicken, reserving 1/2 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on grill and cook for 4 minutes. turn and baste with reserved marinade. Continue to grill until cooked through, about 5 minutes or reached 165 degrees F. Cover with foil and let rest for at least 2 minutes before serving.