Rinse the chicken breasts under cool water and pat dry with paper towels. Pound out the thick side of the chicken breasts just a bit to even out the thickness of the breast to insure your meat cooks evenly throughout. You can use a meat mallet if you have one. If you don’t, pound the breast lightly with the bottom of a heavy skillet.

Mix the salt, pepper, paprika, garlic powder and parsley together in a small bowl and set aside.

Brush one side of the chicken breasts with oil, sprinkle half the spice mixture over the breasts then flip the breasts over and repeat. Transfer the seasoned breasts to a gallon-sized plastic bag or shallow baking dish and cover with plastic wrap. Refrigerate at least 30 minutes or up to 24 hours.

When you are ready to cook the chicken, preheat the grill to medium-low. Once it’s hot, remove as much of the black char off of the grates as possible then brush the grates with a little oil.

Place the chicken breasts on the grill, smooth side down, and grill 3–4 minutes until the chicken becomes golden brown and achieves those beautiful grill marks.

Flip the breasts and cook an additional 3–4 minutes, just until the thickest part of the breast feels firm to the touch. To be absolutely sure the chicken is done, insert the tip of a digital thermometer into the thickest part of the breast. When the internal temperature reaches 165 degrees, remove it from the grill. If the chicken needs a little additional time to cook through, move the breasts to a cooler area of the grill to finish cooking.

Remove the chicken from the grill, transfer to a plate and cover loosely with foil. Allow the chicken to rest 5 minutes before serving. Enjoy!