In a small pot mix the chicken breasts ,3/4 tbsp kashersalt,and refrigerate at least 30 minutes or up to 4 hours. Turn the pot so thatmarinating is even throughout. The liquid can be anything from olive oil basedsalad dressing or fruit juice with fresh thyme leaves .This will give extra flavorand tenderize the meat.
Turn on your grill; it should be hot enough by now to start grilling in 10minutes.
Grilling time is determined by thickness, but 8 to 12 minutes per side for a 1/2 inch thick cutlet works well.Do not overcook - butterflied chicken breast cooks faster than whole boneless skinless breasts!
If you don't have a cooking thermometer or an oven temperature gauge , then here's how: just remember the 5-minute rule : Turn over the chicken every five minutes and baste each side with the marinade, so that it will cook evenly.
Every 2 minutes flip breast over to baste another side.
Serve your butterflied grilled chicken breast with barbecue sauce or other dipping sauce, garnished if you like with lemon wedges and parsley. It goes well with vegetables but is filling enough on its own too! Enjoy!