• chicken breasts
• 1.5% kosher salt by weight of chicken
• 1/2 T mayo per chicken breast
• black pepper
• adobo seasoning

Place chicken breasts one at a time in saran wrap or zip top bag and use cast iron to pound it flat. Try for ¾ - 1 inch thick.

Apply salt to both sides of the chicken. Place on plate, uncovered, in fridge for 1 hour up to over night.

Mix pepper and adobo in the mayo. Slather on the chicken breast(s).

Grill for 3-4 minutes per side. Cook to 155 for at least 45 seconds. Let rest 5 minutes before slicing.

Preparation time: 1-12 hours
Cooking time: 8 minutes

Ethan Chlebowski, with my addition of (of course) adobo