Use a meat mallet and flatten the thickest part of the breasts to 3/4 inch. Cover with plastic wrap or use a gallon ziplock to prevent splatter.
f doing the suggested brine, combine 2 cups cold water with 1 tablespoon table salt. Submerge the chicken in the brine for up to 1 hour. As little as 20 minutes will help moisture a lot.
Clean and oil grill. Preheat to a surface temperature of 450 degrees.
Use the seasoning of your choice. I suggest 1/2 teaspoon paprika, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper. If not brining, add 1/2 teaspoon kosher salt. If you use a different seasoning, be sure not to add more salt if you have brined.
Rinse brine off the chicken and pat dry with paper towels. Give them a light coat of vegetable oil.
Sprinkle all sides with a light coat of seasoning.
Place over direct heat with closed lid.. Flip every 5 minutes until an internal temperature of 165. About 20-25 minutes most of the time.
Allow to rest 5 minutes before serving.
It is impossible to get good results without a good instant-read thermometer. Extra points for a grill surface thermometer.
Use fully thawed chicken breasts if frozen. They should be about the same size if possible. Flatten to 3/4 inch thick if needed.
Brine if you have time. Be sure to have the breasts completely covered by the brine.
Use seasoning of your choice but not with salt if you brine.
BBQ sauce is ok, but I suggest seeing the referenced BBQ recipe in the post.
Cook over direct heat with a grill surface temperature of about 450 degrees.
Cook to 165. Not higher (it will dry) or lower (not safe.)
Rest for 5 minutes before serving.
Smaller breasts may cook faster.
Obviously, an easy recipe to adjust the number of servings.
Good refrigerated for up to 3 days. Good frozen for 3-4 months but slice, shred, or dice before freezing is suggested.
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