Get your breasts ready. I like to take mine out of the fridge for about 10-15 minutes to bring them closer to room temp. Then I pat them dry with a paper towel. This will help hold the rub later
Before you start asking for the ingredients for my BBQ chicken dry rub, I should just warn you that it's secret, so if I told you, I'd have to... well, you know. And I like you all too much for that.
Cover both sides of each breast with enough rub to leave no bare spots. Press the rub gently into the meat with your hands.
Now move the chicken onto a plate...
... and cover with plastic wrap. Put back in the fridge for at least 30 minutes. This allows the rub to sink into the meat even further.
Place on the grill for about 7-9 minutes on each side. Also, notice that I don't use propane. Charcoal is going to gives you WAY better flavors when you're grilling.
Looking good. At this point, you can start to baste with BBQ sauce (see next step). Notice the corn down below? Check out my grilled corn Snapguide for that one.
Ok, confession time. I forgot to take a picture of me basting with BBQ sauce. During the last 5 minutes, coat one side with sauce and let sit for about a minute, then flip. Repeat a few times.
Let your chicken sit for about 10 minutes before you cut into it. This allows all the juices to sink back in. Trust me, you do not want to skip this step. It makes all the difference in juicy chicken.
And viola! Add some sides, and you're ready to go. I hope you enjoyed, make sure to check out my other Snapguides for some other great recipes.