Season both sides of the chicken with ground black pepper and Vulvan’s Fire Salt.
4 Boneless Skinless Chicken Breasts, 1 teaspoon Vulcan’s Fire Salt or your own spicy Fire Salt mix, 1 teaspoon Ground Black Pepper
Drizzle in 2 tablespoons of olive oil and 1 tablespoon of apple cider vinegar.
2 tablespoons Olive Oil, 1 tablespoon Apple Cider Vinegar
Place the chicken into an airtight container or resealable bag and marinate for 2 hours, up to overnight.
Remove from the refrigerator and let rest at room temperature for 10 minutes.
Preheat the grill to 450-degrees F and spray lightly with cooking oil.
Cooking Spray
Add the chicken to the grill and discard the remaining marinade.
Cook the chicken about 3 minutes, then give it a quarter turn (45-degrees). This will create beautiful grill marks.
Brush on some spicy BBQ sauce.
½ cup Spicy BBQ Sauce
After another 3 minutes, flip the chicken over.
Brush on more BBQ sauce and cook for 3 minutes before giving the chicken another quarter turn.
Remove from the grill when the chicken is 160-degrees F and cover with a piece of tented foil.
Let the chicken rest 5 minutes before serving or cutting.