Hey there SmokeyDanW and welcome to the forum. TMB and Gafala have both given great suggestions for Chicken Breasts, I've tried a variation of them myself and they turn out fabulous. For the BBQ I've also taken my chicken breasts, some skinless and boneless too, and placed them in a brine (1/4 cup Kosher salt dissolved in 1 Liter cold water in a shallow baking dish, or zip lock bag - for a maximum of 2 hours, I find 30 to 60 minutes will work fine). Rinse them off under cold running water, pat dry with a paper towel and lightly oil them with your favourite cooking oil. You can spice them up with whatever spices you like, just remember not to salt them since they were brined in salt already and adding more salt may make them too salty. Then onto the grill. You can also cook the chicken breasts any way you like once it's been brined, like grilling, smoking, broiling, pan-searing are all fine options with brined cuts.