Start with Kosher salt and freshly ground pepper.
Coat the chicken and the preheated cooking grate with oil before cooking.
Marinate breasts in a resealable plastic bag with olive oil, salt and pepper, and chopped fresh herbs (thyme, rosemary, oregano, or marjoram) or spice blends (harissa, garam masala, cumin and smoked paprika, or even curry paste moistened with vegetable oil).
KEEP IT SNAPPY
The cooking process needs to be quick to avoid drying out the chicken, so grill over high heat until the breasts are lightly charred and white throughout, 3 to 4 minutes per side.
ESCAPE TO TUSCANY
Serve grilled chicken breasts over thinly sliced endive and sun-dried tomatoes. Top with a drizzle of extra-virgin olive oil, flaky salt, and serve with a lemon wedge.
GAME YOUR GRAIN SALAD