3 lg. garlic cloves, peeled
1/2 c. brown sugar
3 tbsp. whole grain mustard
1/4 c. cider vinegar
Juice from 2 limes
4 tbsp. olive oil
6 boneless, skinless chicken breast halves
1 1/2 tsp. salt (optional)

Place chicken in marinating pan. Add remaining ingredients to blender container and process until smooth. Pour marinade over chicken, coating all pieces. Cover and refrigerate at least 8 hours and up to 48 hours, turning occasionally. Let stand 15 minutes at room temperature. Drain chicken, discarding marinade and grill over hot coals for 5 minutes on each side, or until juices run clear.