Step 1

Trim chicken breasts.

Step 2

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.

Step 3

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.

Step 4

Clean and oil grill. Preheat to a surface temperature of 450°.

Step 5

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.

Step 6

Rinse brine off the chicken and pat dry with paper towels. Give them a light coat of vegetable oil.

Step 7

Sprinkle all sides with a light coat of seasoning.

Step 8

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.

Step 9

Allow to rest 5 minutes before serving.