Published July 1, 2008. From Cook's Illustrated.
To avoid the charred skin and dried-out meat that plague most chicken breast recipes, we brined the chicken, which gave us juicy, seasoned meat. Covering the chicken with a piece of foil created an oven within an oven, minimizing temperature fluctuations and promoting even cooking. To solve the problem of flabby skin, we finished the breasts on the hotter side of the grill, cooking on both sides until the skin was brown and crisp.