Prepare your grill for 225 degrees F. Add your preferred wood.
Blot chicken breasts dry with paper towels. Brush both sides of the chicken with oil or mustard—season liberally with rub.
Place seasoned chicken onto the grill grates, and set a drip pan underneath grates (optional). Close the lid, and cook the chicken for 1 1/2 to 2 hours, or until they register an internal temperature of 165 degrees F, in the thickest part of the meat.
Once cooked, remove chicken breasts, and place them onto a clean cutting board. Tent with aluminum foil and let them rest for 10 minutes. Slice and serve.
Store leftovers in an airtight container in the fridge for 3-4 days. Or freeze them in vacuum-sealed bags for up to 3 months.
Calories: 332kcal | Carbohydrates: 2g | Protein: 49g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 344mg | Potassium: 934mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1550IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg