Lightly pound the thickest part of the chicken breasts with a meat mallet to create an even piece of meat.

Salt the chicken liberally with sea salt and refrigerate for at least 6 hours, but no longer than 24 hours. Soak the cedar plank in water for 1-2 hours before grilling.

After brining, season chicken with pepper and drizzle with olive oil (olive oil is not needed for chicken thighs).

On a preheated gas grill, place cedar plank on grill over direct heat. Place chicken breasts directly on the cedar plank and grill over med-low heat with the lid closed.

The planks will smoke while cooking, which is ideal, so it is important to keep the lid closed as much as possible.

Check the chicken every 2-3 minutes turning as needed to allow each side of the chicken to make contact with the plank while cooking, about 10 minutes total.

Once the chicken is almost cooked through, remove from the plank (leaving plank on grill) and cook directly on the grill over high heat to develop grill marks on the meat.

Serve on top of pasta sauces, salads, or shredded for BBQ chicken sandwiches.