Pound them flat.

Yes. Pound them flat to an even thickness, and brine them beforehand.

Uneven thickness is the #1 killer of grilled chicken. The skinny tip dries out while the thick end is still raw. Flattening to about ½ inch solves that. Use a mallet, a rolling pin, or just your fist.

Brining (even a quick 30-minute salt water bath) forces moisture into the meat. Dry brine works too — salt the breasts, let them sit 20 minutes, then grill. Salt changes the protein structure so it holds onto juice.

One more thing: don’t touch them. Flip once, maybe twice. Every flip loses heat and moisture. Get a good sear, then let them rest covered for five minutes. That’s where the juice redistributes.

Dry chicken is just bad technique. Fix it.