I finally cracked the chix breast code a couple of years ago. I've been taught forever that you always marinate chicken breasts then grill them on medium to low heat. After lots of experimentation I discovered that you can essentially treat them like steaks: You can season them with dry rubs then grill them on fairly high heat. You need to play with the time to get used to it but basically grill them 3 minutes on a side over high heat and press with your thumb to check doneness. Firm but not hard is done, just let them sit 5 minutes to complete cooking. The result is flavorful but still very moist. Most of the lower heat methods I've seen result in dry, chalky chicken breasts. Oops one important thing: Butterfly the breasts so they are even thickness before you season and grill them.
