It's not very tricky to grill a chicken breast. A little seasoning with rosemary, slap it on the grill, flip it every three minutes until it's cooked and then finish it with a little barbecue sauce. That works fine for bone-in and skin. But, if you are grilling boneless skinless chicken breasts, it takes more work to grill a moist chicken breast.

The big issue with boneless skinless chicken breasts is that they dry out when grilling and cook unevenly. This can be solved by doing two things. First, pound the chicken breasts so that they are even in thickness. If your breasts have the tenderloin attached, consider removing them and grilling them for the kids to eat like chicken tenders. My little kids love dipping the tenders in sauce and two of them are perfect for a small children's dinner.

The second thing to do is to brine the chicken breast. The flattened meat will absorb the brine and shorten the total brining time. Brining is absolutely critical to having moist grilled chicken. It takes a little more work to do it, but you won't feel bad about drying out boneless skinless chicken breasts on your grill anymore.

Chicken that is flattend and brined will cook quickly. Total cooking time is 4 to 6 minutes over a grill on high or 6-10 minutes over medium heat. The cooking time varies on the grill. I try and cook them as hot and as quick as I can. Then I pull them off the grill at about 145 - 150 degrees and let them continue to cook in a ceramic covered baking dish for about 10 minutes. Before serving, make sure the chicken is cooked all the way through.