I’ve always hated white meat on chicken because it was always too dry. Then good ol’ George Foreman comes up with his grill. I’m going to sound like a commercial here, but it’s the best thing to happen to a chicken breast EVER.
I’m also a fan of blackened seasonings - lots of flavor without the drawbacks of many sauces. It only takes a few minutes to cook and it will be unbelievably moist!
I stick 4-6 chicken breasts in a Pyrex dish with herbs, chicken bouillon cube crumbled and some liquid (soy sauce/wine/…). Then bake it at 180ºC for about 30 mins. Pour off the liquid when done.
The liquid keeps it really moist, even if it’s microwaved later. And the chicken bouillon cube makes it taste like, well, chicken. Plus if you need pre-cooked chicken for recipes later, like Berardi’s Gourment Nutrition, it works really well.
If you’re looking specifically to grill, I recommend trying a satay dish. Marinade the chicken to be skewered in oil, soy sauce, garlic and ginger for a bit, then grill as normal. You can buy peanut sauce at the store, but it isn’t hard to make and is much better homemade. Use a recipe that uses a little bit of coconut milk. The prep time for the chicken is standard grilling time while the sauce takes about five minutes to prep and blend. It makes for a delicious PF meal. Make a lot though.