Combine salt and pepper in small bowl. Set aside.

Place chicken breasts on plate and pat dry with clean paper towel.

Sprinkle both sides with a generous amount of the salt and pepper mix.

Heat grill to medium heat (approximately 400 degrees F).

Place chicken on direct heat (direct flame) and cook at medium heat for 4-5 minutes per side.

Move chicken away from the direct heat (direct flame) so that it is cooking on indirect heat (maintaining the same grill temp) and cook for an additional 5-7 minutes (you don't need to flip during this point because the chicken will cook as if it is in an oven) or until the internal temperature of the thickest part of the chicken reads 160 on your meat thermometer.

Remove from grill and let rest at least 5 minutes so the juices can redistribute (the chicken will continue to cook during this time and the internal temp will continue to rise up to 10 additional degrees).

Chicken is safe to eat when it reaches an internal temp of 165 degrees (at thickest part of the breast).

We love using grilled chicken breasts in salads like this Chopped Greek Chicken Salad or this Caesar Salad Wrap!