Prepare your chicken breasts by carefully butterflying them. Use a sharp knife to slice horizontally through the middle from right to left, leaving the left edge intact so you can fully open the chicken breast.
Pat it dry with a paper towel and choose to brine, marinade, or just add a dry rub based on time and flavor profile.
INDIRECT HEAT METHOD: To cook on a charcoal or gas grill using indirect heat at 300 F until the chicken reaches and internal of 145 F and then sear over direct heat for grill marks if desired. The chicken should reach a final temperature of 165 F. This method is best if using marinades (see post above).
DIRECT HEAT METHOD: To cook on a charcoal or gas grill using direct heat, pre-heat the grill to 400-425 F. Lightly grease and the grill grates with a higher smoke point oil prior to placing the chicken on the grates. Grill the chicken and flip after 2-3 minutes per side or when it easily comes off the grates. Repeat as needed (I usually flip 3-4 times total) and cook roughly 6-8 minutes depending on thickness of your chicken breast. The final resting temperature should be 165 F.
Pull the chicken from the grill and rest 5-10 minutes tented with foil before slicing into it!