I created this recipe by combining two of my favorite grilled chicken breasts recipe: Dr. Bob's Grilled Chicken and Slow Grilled Chicken Breasts.  Slow cooking chicken breasts with indirect heat for a hour, gives you the most juicy and tender chicken that you have ever eaten. When you cut into it, you can see all the juice that remains. Let me know how you and your family like this fantastic grilled chicken breast recipe.

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.

1/4 cup freshly-squeezed lemon juice
2 tablespoons extra-virgin olive oil
1/4 cup soy sauce
1 egg, to emulsify (do not vary with quantity)
1 tablespoons freshly-ground black pepper
1 clove of garlic, minced
1/2 cup coarse or kosher salt
4 chicken breasts, boneless and skinless*

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Preheat your barbecue grill.

• If using charcoal, the grill is ready when the coals have a gray-white ash coating. Using a poker, divided the coals into two piles, pushing each to one side of the grill. Place a pan between the coals beneath the grate to catch fat drippings and help prevent flare-ups.
   
• If using a gas grill, leave the middle burner off and heat the side burners to medium (350 degrees F). If possible, place a pan between the flames beneath the grate to catch fat drippings and help prevent flare-ups. There wasn't enough room to on my gas grill to do this, but I didn't have any problems with this.

While the grill heats, prepare the chicken breasts. In a medium-size bowl, combine the lemon juice, olive oil, soy sauce, egg, pepper, garlic, and salt. Using your hands, rub the lemon sauce generously on both sides of the chicken. Pat on the salt over the lemon sauce. NOTE: Don't be afraid of using so much salt, as a lot of it dissolves and melts off into the fire.

Arrange the chicken breasts over the center of the grill so the chicken pieces are not over the flames or hot coats. Cover the grill (leaving any vents open), cook for 30 minutes, and walk away. Do not open the lid of the grill for 30 minutes - Walk away!

After 30 minutes, open the grill, turn the chicken pieces over, recover the grill, and cook for another 30 minutes without opening the grill.

After 30 minutes, open the grill and insert your meat thermometer at the thickest part of the chicken pieces without touching the bone. Remove the chicken from the grill when the meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Let the chicken breasts rest for 10 minutes before serving.

Makes 4 servings.