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3 whole boneless, skinless chicken breasts
lightly salted water, to cover
vegetable oil, for the rack
arbecue sauce of your choice
1. Using a sharp knife, cut away any fatty deposits from the chicken breasts, and place the breasts in a saucepan or soup kettle. Add enough water to cover; bring to a boil, and cook, skimming the scum from the water, for about 15 minutes.
2. Remove the chicken from the heat, drain, and let cool slightly. Wrap each breast in plastic wrap, or place in a zippered plastic bag, date, and place in the freezer until needed.
3. When needed, remove the chicken from the freezer, unwrap, and thaw for about 15 to 20 minutes.
4. Meanwhile, arrange briquettes in the barbecue, clean and lightly oil the grill rack, position it about 6 inches from heat source, and preheat to high.
5. Arrange the chicken breasts on the grill rack, brush liberally with barbecue sauce, and heat through, turning and basting, for about 10 minutes. Remove from heat, slice, and serve.
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