help with grilled chicken breasts

Unknown

I need some help. Have two pounds of chicken breasts to cook on the egg. I usually marinate it in italian dressing or BBQ sauce and cook at 400 degrees until internal temp reaches 165 degrees (usually 20 minutes). My wife says my chicken is too dry and she wants something different. Anyone have some suggestions on how to keep the grilled chicken moist? Do I need to cook it lower and slower, or baste it while it is coooking? [p]Thanks.

GirlyEgg

formergolfer,
For moist, I cook indirect at 350.

fieroguy

formergolfer,
Suggest you check out Naked Whiz's spatchcocked chicken and cook the breasts the same way. They WILL be moist.[p]Mike

Darnoc

formergolfer,
I do boneless indirect raised 400/425 all the time.Turn over over after 10 minutes go another 10 minutes pull 165.No problems.

AZ Traveler

formergolfer,
For me brining chicken breasts make them moister and more forgiving. Thirdeye's site covers brining. Hope this helps, AZ