Mix the salt with water to create a quick brine, then submerge the chicken breasts. Let sit for 15–20 minutes, which helps keep the meat moist. Rinse and pat dry once done.
Place each chicken breast between two sheets of plastic wrap and gently pound with a mallet until about 1.5 inches thick. This ensures even cooking and tender bites.
Preheat your grill to medium-high heat (around 200–230°C or 390–450°F). Lightly brush the chicken with olive oil and season with freshly cracked black pepper, minced garlic, and a squeeze of lemon for brightness.
Place the chicken breasts on the hot grill grates. Sear for 4–6 minutes without moving, until you see deep grill marks and the surface starts to caramelize.
Flip the chicken with tongs and cook for another 4–6 minutes, maintaining a steady temperature. Use a meat thermometer to check for an internal temperature of 65°C (149°F). The outside should be golden with smoky char, and the meat firm but juicy.
Transfer the grilled chicken to a plate, cover loosely with foil, and let rest for 5 minutes. This step allows juices to redistribute, ensuring moist, tender bites.
Slice the chicken against the grain, drizzle with fresh lemon juice or herbs if desired, and serve warm for a smoky, juicy meal.
