Feedback requested on three grilling techniques

Chicken often benefits from a brine rather than a marinade.  Bone in, skin on chicken breasts will grill up more flavorful and juicy than boneless, skinless ones.  What do you consider as a "safe" temperature for the chicken?  Overcooking to something like 180 F will give you dry chicken.

mjb.

I cook my chicken to 160 then cover with foil, and let rest for 15 minutes before eating it, this usually get's the pink out.

Ken

In grilling chicken, it's best to put the grill marks on, then put them in the oven to finish.  Never partly cook your chicken and cool it off and finish it off on the grill.

The marinade is key.  It needs to be briny and it needs to sit for more than 30 minutes.  I'd say at least a couple hours.  Your grill should have a hot spot and a not so hot spot.  Transfer to the not so hot spot before they get burned.  

I think Applebees chicken breasts are seasoned and frozen and then shipped to its restaurants.  Can't say for sure what they do though.

For excellent guidance on how to grill run to Amazon and buy a book by Steve Raichlen.  He makes grilling super simple and effective and is our go to when we grill.  My husband, who knows nothing about cooking has become an expert grill master over the past couple of years and considers the Raichlen books the bible to grilling.  There are also several videos on youtube.

• Trim the tenders off, they cook much cooker than the rest of the breast.   Reserve them for another purpose.  If you have kids, they make excellent "nuggets."  If you don't, saute them quickly, deglaze the pan with a little white wine, and make a lemon-butter sauce.  Or... well you get the idea. 

• Brine chicken breasts.  Salty, seasoned buttermilk is an excellent brine.  Overnight is a very long time to brine something as small as a breast.  If you're going to hold breasts overnight in a brine or marinade, keep it fairly "weak," as to salt.  As a general rule, you should harmonize the size of the piece, and the strength and length of the brine to one another. 

• If you marinate or brine, make sure to wipe your breasts clean before going to the grill.

• Use a dry or a wet rub if you like.  You can certainly rub over a brine or marinade.  There are no rules, other than remember to keep track of the seasonings -- ESPECIALLY SALT -- and adjust the rub accordingly.

• The grill should be clean, hot and lubricated.  If that sounds pornographic -- good!  It will be easy to remember.   CLEAN, HOT and LUBRICATED.

• If you didn't use a rub, the meat should be lubricated with oil as well.

• In order to retain moisture and a tender texture, chicken breasts should usually be cooked with very high heat, and as quickly as possible.

• If you're cooking skin on, cook the skin side first.  Don't try to pry the chicken off the grill with your spatula, or the skin will stick and you'll lose it.  WAIT until the skin has cooked to is "release point."  When you can tap it on the side and it moves along the grill, it's ready to turn.

• You can broil chicken indoors and get very good results.  Follow the same rules, and the results will be good -- but NOT the same.

BDL

I got this from a TV show (I have tweaked it a little bit). It works really nice. 

I start w/ skin-on bone-less breasts and thighs. I keep them frozen, but just defrosted enough to be soft on the outside to hold the rub. I wipe them down w/ a mix of liquid smoke and a little oil. Then I rub them down well. They go in a high-sided hotel-style pan on a rack. Into the oven for 4-5 hours @ 250* until nice and GBD crusty. They come out and rest for 8-10 minutes, then get sliced up. I add some of the rub to the au jus in the pan. Mix it up and put the sliced meat into it.   

The guy on TV makes it w/ a whole Tom turkey breast. He doesn't use liquid smoke, but cooks it in a smoker for 10-12 hours. I do it in the oven w/ no real smoke, and cut the time because I use parts instead of one(1) big breast. I don't know, but mine looks and tastes great in a much smaller portion than his.