One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even 1/2-inch thickness.
Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag.
Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated.
Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight
Prepare grill for indirect cooking, placing preheated Charcwood®️ Charcoal on one side of the bottom grill grate to create a hot and cool side. Add 2–3 chunks of your favorite smoking wood to the charcoal, replace the main cooking grate, and adjust bottom vents so that the grill temperature is approximately 400°F.
"The last step to the perfect grilled chicken breast is a direct heat sear. This gives the chicken a few minutes on each side to crisp up and get all of that tasty grilled chicken flavor that we love. The key here is caramelization. The sugars in the marinade and seasoning we used will hit the high heat from the flames and start to bubble and brown. "
Be careful to avoid overcooking and burning at this point. It will make your perfectly grilled chicken breasts taste bitter. You are looking for a target internal temperature of 160 degrees. Since chicken is safe to eat at 165 degrees F, this last tip is crucial. Transfer the chicken to a plate and cover immediately with a tight layer of foil. The carryover momentum from the heat rising within the chicken will create a little steam oven inside the foiled plate and push the final temperature up to 165 degrees F. This process takes about 5-10 minutes.
