Recipe: Juicy Grilled Chicken Breasts
Description: I hate dry chicken breasts. The secret is to brine your chicken. In fact, you can brine the breasts and then rinse and freeze them to use later. For my husband and me, I used 3 large skinless/boneless breasts. We shared one for the day they were cooked. Then I shredded the other two and used them for two different dinner salads on subsequent days. If you're not going to use them within 2 or 3 days, freeze the cooked chicken for later.  The same method can be used in your oven, but this way doesn't heat up the house in the summertime!
Ingredients: [{"text": "3 - skinless, boneless chicken breasts, 6-9 ounces each, trimmed of excess fat"}, {"text": "3-4 tablespoon(s) salt"}, {"text": "olive oil or other oil"}, {"text": "freshly ground black pepper"}, {"text": "seasoned salt or choice"}]
Instructions: Trim excess fat from breasts. 
Dissolve 3 tablespoons salt into bowl of water. Let chicken breasts sit in salted water for 1/2 hour on the counter, or in the fridge for up to 6 hours.
Remove breasts from brine and rinse well in cool water. 
If breasts are very uneven in thickness, you can pound them. (I usually don't and this method still works.)
Heat grill to 450 ºF. 
Brush breasts with oil, place in disposable aluminum or other grill-safe pan. Sprinkle desired seasonings on top.
Place pan on grill over indirect heat. Close grill and cook  for 15-18 minutes. Or use thermometer and cook until temperature is 165ºF. Cut into thickest part of breasts to make sure they're not too pink. If slightly pink, that's ok b/c the chicken will continue to cook while it rests.
Remove pan from grill, cover with foil and let chicken rest for 5-10 minutes.
