If you like Thai-Asian, this is a wonderful recipe. I actually submitted it to the Food Network a while back. You can tell when the meat is done by either using a thermo, and it reads 160, or by feel. It shouldn't be rubbery at all, or have too much give to it.
Moose’s Spicy-Sweet Thai grilled Chicken Breasts
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla) (OPTIONAL)
1 1/2 tablespoons olive oil
1 1/2 tablespoons (packed) dark brown sugar
1 jalapeno chili, stemmed, chopped (If you like hotter, include ribs and seeds)
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
Pound each breast lightly between two sheets of plastic wrap until evenly flattened.
Combine first 10 ingredients in food processor or blender. Process until well blended, scraping down sides of bowl occasionally.
Place chicken in a zip lock bag, and pour marinade over chicken and make sure all sides of chicken are coated with the marinade mixture. Chill at least 4 hours, even better, overnight.
Remove chicken from fridge, and allow to come up to room temperature. Then, prepare grill (medium-high heat). Grill chicken indirect over hot coals for about 3-4 minutes per side, and then finish chicken on hot side for about 2 mins a side, until internal temp reaches 160 degrees. Let chicken rest 5 additional minutes before serving.
Transfer to plates and serve.