Once prepped, it’s time for the grill. Aim for medium-high heat and resist the urge to rush the process. Allow the chicken to cook for roughly 5-7 minutes per side, but always rely on a meat thermometer to confirm doneness. We’re aiming for an internal temperature of 165°F – this ensures safety and prevents overcooking, which is the quickest route to dry, tough chicken. And a crucial tip: leave the spatula alone! Pressing down on the chicken while it cooks simply forces out valuable juices.

Flavor is where you can really get creative. Marinades, rubs, and sauces are all fantastic options, offering endless possibilities. Consider experimenting with different wood chips or chunks for a smoky depth, or whip up a vibrant pesto or chimichurri to brush on during the last few minutes of grilling. Don't be afraid to explore different brine recipes either – apple or herb-infused brines can add a subtle, delicious complexity.

Finally, patience is a virtue. Once the chicken reaches 165°F, remove it from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a far more tender and flavorful bite. Using a quality grilling surface like cast iron or stainless steel will also help retain heat and ensure even cooking. With a little attention to detail, you’ll be grilling consistently delicious, juicy chicken breasts in no time.