Remove chicken from packaging and pat dry to remove excess moisture to achieve the best results.

Allow chicken breast to come to room temperature (never longer than 2 hours) before grilling to ensure even cooking and flavor.

If your chicken breasts have tenderloins attached, use a knife to remove them, and save them for another dish.

Boneless, skinless chicken breasts dry out easily, so we highly recommend brining or marinating before cooking.

For the brine, combine ¼ cup of salt with 4 cups of water in a large, resealable plastic bag. Or use your favorite homemade or store-bought marinade.

Pour the liquid over the chicken breasts, seal the bag, and refrigerate for 30 minutes to an hour.

After the chicken breasts are finished brining or marinating, discard the used brine or marinade.

If you choose not to brine or marinate, simply season the chicken breast to your liking.

Suggested rubs: Lemon herb, garlic parmesan, smoky BBQ, Cajun spice, chipotle lime

Suggested marinades: Lemon herb, teriyaki, Italian dressing, honey mustard, citrus chili

Suggested injections: Chicken broth, citrus juice, garlic herb, teriyaki, beer

Place the chicken breasts on the hottest part of the grate, directly above the coals and sear for 3 to 4 minutes per side, flipping only once, until golden brown.

When the chicken breasts are browned, move them to the cooler side of the grate.

Bring the temperature up to 350°F and replace the lid. How to control the heat when grilling with charcoal.

After about 9 minutes on the grill, insert the digital meat thermometer into the thickest part of the chicken to check the internal temperature. Grill until the chicken breasts reach an internal temp of 165°F.