Preheat Barbecue grill (spray grill with vegetable-oil cooking spray).
In a medium-size bowl, combine lemon juice, olive oil, soy sauce, egg, pepper, and garlic. Rub sauce generously on both sides of the chicken.
Sprinkle kosher salt on both sides of the chicken. NOTE: This is the secret to this recipe. Remember to do a heavy sprinkling of the salt. A lot of it dissolves and melts off into the fire.
For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.
For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Remove from grill, transfer onto a serving plate and enjoy!
Makes 8 servings.