Start by mixing brine/marinade in a ziplock bag of two tablespoons oil, two tablespoons water, two cloves crushed garlic, one teaspoon sugar, one teaspoon salt and 1/2 teaspoon pepper.
Trim chicken breasts. If your chicken is very thick, then pound that area down a little with a meat hammer to even them out some. Try for about 3/4 inch thick.
Add to the brine. Refrigerate for at least 30 minutes.
Preheat grill on maximum. Clean and oil well. Turn off half of the grill, leaving the lite burners on high. Place chicken on the side you turned off but keep the edge of the chicken breast within 4 inches of a lite burner. The thicker end of the chicken should be towards the heat.
Cook undisturbed for about 10-12 minutes. You should have some grill marks and no pink left on the bottom surface before flipping. When you flip, place the thinner end to the lite burner side.
Cook until internal temp of 140°. About another 10-12 minutes. Then place over the lite burners(still on high) for about 5 minutes per side until internal temp of 165°.
Remove from grill and allow to rest 5 minutes before serving.
Do not brine. The marinade is a combination marinade with a brine. Do not rinse before cooking this one.
Try to use chicken breast of about the same size. Flatten with a meat mallet or bottom of a pan to make the same thickness. Aim for about 3/4 inch.
Allow to rest at room temperature for 20-30 minutes before starting to grill will be helpful getting the internal temperature of the chicken right without burning.
Cook to a final internal temperature of 165° then rest for at least 5 minutes before serving
This is a very "your mileage may vary" type of recipe. The variables are quite a few. The thickness and size of the chicken breast. The grill... not only the power of the grill but the configuration will affect this recipe. So keep your eyes open and the thermometer at hand. You will be rewarded with ultra-moist chicken.
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