Grilled Chicken Breasts

Prepare your marinade in a glass or ceramic (nonreactive) pan that will accommodate the chicken breasts snugly. Or do what I do and put everything, including the chicken, into a plastic bag with a zipper.

Place the chicken in the bag or bowl and turn to coat the chicken well on both sides. Refrigerate for at least 30 minutes or up to 4 hours.

Heat a stovetop grill, grill pan, or gas grill to high heat, or prepare a charcoal fire in a covered grill, placing coals on one side only.

Remove the breasts from the marinade and season them with salt.

If using a stovetop grill, grill pan, or gas grill, place the chicken on it and cook for 2 to 3 minutes, or until you see good grill marks. Flip the breasts and turn the heat to low; cover with aluminum foil and continue to cook until the juices run clear; the internal temperature should be 165 degrees.

If cooking over charcoal in a kettle grill, grill the breasts for 2 to 3 minutes on each side over the fire, then move them to the cooler side, cover the grill, and finish as above for a few minutes longer, taking care not to overcook.

Let the breasts rest for 5 minutes before serving.