I grill mine and its juicy as hell. I brine it overnight and then mix up my own cajun butter sauce with melted butter,creole seasoning,garlic,onion powder, and lemon juice and baste it while grilling. Sometimes i will inject the homemade baste into the breast. I always have some pecan wood on with everything i grill.
Blum, are you slicing or cutting the breast prior to grilling or grilling it whole? If you're grilling it whole, how do you keep the skinny end from cooking more than the fat end? Every piece I've tried, the skinny end was dried out by the time the thick end reached 160 in the center.
