Step 1

Trim skinless boneless chicken breast of any trim-able fat. Try to use chicken breasts of about the same size. And if you get some that are very plump, flatten them down a little with a meat mallet or bottom of a pan to about 3/4 inch thick.

Step 2

Optional Brine: Mix brine of 3 cups water,1 1/2 tablespoons table salt, 1 1/2 tablespoons brown sugar and 1/2 to 1 teaspoon cayenne pepper (optional.) Add chicken and submerge and refrigerate for 30 minutes (no more than 1 hour)

Step 3

Clean and oil grill grates and preheat to a surface temperature of 450°-500° which is about medium-high on most grills. I recommend a surface thermometer to be able to control your grill well.

Step 4

Remove chicken from brine and rinse lightly under running water. Pat dry. Please be careful and wash up the surrounding area and your hands.

Step 5

Brush lightly with BBQ sauce of your choice.

Step 6

Place over direct heat.

Step 7

Flip about every 5 minutes. About 3-4 minutes before done, brush both sides with sauce. Remove from the grill at an internal temperature of 165°. About 30 minutes of total grill time. But total time will vary by the exact grill temperature and thickness of the breasts. The thinner breast may be in the 25-minute range, and those huge thick ones may take 35 minutes.

Step 8

Allow to rest for about 5 minutes before serving.