Optional: Mix brine of 3 cups water, 3 tablespoons table salt, 3 tablespoons brown sugar and 1/2 to 1 teaspoon cayenne pepper (optional). Add chicken and submerge and refrigerate for about 1 hour.
Clean and oil grill grates and preheat to a surface temperature of about 450 which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.
If making your own seasoning then use equal parts dried basil, oregano, marjoram, rosemary, and thyme. I used 1 tablespoon each and saved the extra in a small airtight container suitable for storage.
Mix oil and 1 tablespoon Italian seasoning.
Pepper lightly on both sides and salt if not brined. Then brush both sides with the oil mixture. Place on grill over direct heat with grill lid closed.
Flip about every 5 minutes until internal temp is 165. 25-30 minutes total on the grill.
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