Preheat grill to medium-high heat (about 400–450°F / 200–230°C)
Pat chicken breasts dry
Trim excess fat and pound to even thickness (about 1 inch / 2.5 cm)
Season with salt and pepper; optionally add garlic powder, paprika, or Italian seasoning
Oil the chicken lightly (or brush grates with oil)
Grill with lid closed for 5–7 minutes per side
Flip once when grill marks form and chicken releases easily
Cook until internal temperature reaches 165°F / 74°C
Optional: move to cooler zone for slower finishing if browning is fast
Rest chicken 5–10 minutes before slicing or serving
Slice against the grain