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Easy Grilled Chicken Breasts for Two

2 6-8 ounces boneless skinless chicken breasts
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon granulated garlic
1 tablespoon cooking oil (not olive oil)

Brine breasts for 30 minutes using basic brine recipe. Remove, pat dry. Light the grill, or heat a gas or electric grill. Rub ¼ teaspoon oil on each of the breasts and sprinkle evenly with salt pepper and garlic on both Easy Grilled Chickensides. Prep the grill with the remaining oil to prevent sticking. Place the breasts on the grill; cook for about 4 minutes, turn them on quarter turn to get nice grill marks. Cook another 4 minutes then flip and repeat on the other side. Move the chicken to a cooler spot or reduce the heat and cook another 12 minutes turning once or until the internal temperature reaches 165 degrees. Garnish with fresh chopped chives.
For a variation, use a pre-made spice blend instead of the salt, pepper and garlic.

If desired, add this quick sauce.
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
¼ each fresh basil and parsley, chopped
1 tablespoon chopped fresh chives
Salt and pepper to taste
Whisk together and serve with the chicken

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