Normally, I marinate the breasts in olive oil over night in the refrig.

I take them out while the grill is heating up to uber-hot, and rub the congealed olive oil over them, and salt -pepper to taste (I don't use either, but some do). Then grill them, they will swell like a london broil, when the internal temp is 135, I pull them. Let them sit a bit, and then cut them cross ways like flank steak.

Hopefully in the meantime you grilled up some veggies, and/or prepped some rice. Then eat everything with your favorite barbecue sauce, and beer.

Fresh food, simply prepared and cooked, is my motto 90% of the time.