Went the easy route yesterday and soaked chicken breasts in olive oil at room temp for an hour. Added Rudy's Rob on half and Fiesta Spices Chicken Rub on the others. Added two mesquite chunks to my fire. Clear smoke... put them on for 50 minutes at 375 indirect. When internal temp cleared 160, I added HEB's Raspberry Chipotle marinade to half and capped it. 10 minutes later, pulled them off. Incredible! I can't wear white t-shirts when I eat food from the Egg anymore. Juices keep dripping on them. My wife is convinced I need to take eating lessons. It wasn't elaborate (those will come later), but this grill makes the ordinary extraordinary. On a gasser, these would've been tough on the outside. Not on my Egg.
XL BGE; Schertz TX by way of Stow OH