Preheat grill to medium heat, and lightly oil grates using a paper towel soaked in oil. If using charcoal grill, pile one side with more charcoal than the other to create 2 level heat.

Pour lemon juice into a shallow bowl.

In a small bowl, mix together parsley, garlic powder, salt and pepper.

Dip chicken breasts in lemon juice, piercing with a fork to infuse the meat inside.

Place the chicken breasts on a large plate.

Sprinkle the prepared dry rub on both sides of chicken breasts.

Cook chicken breasts on indirect heat (the side with less charcoal) for about 8 minutes per side.

Then transfer onto direct heat (hotter side), or increase the heat to medium high, and cook for 2-3 minutes per side, or until no longer pink and juices run clear. (This 2 heat-level method ensures meat cooks evenly throughout and yields juicy meat inside and nice grill marks on the outside.)