Here are two recipe's from "How to Grill" by Steven Raichlen. This book has some decent recipes for grilling, but not much on que. Still, I've tried quite a few recipes and all have come out great.
Grilled Brined Chicken Breasts
4 breast halves
1/4 cup course salt
1/4 cup packed brown sugar
20 whole black peppercorns
1 red chile pepper, thinly sliced
1 bay leaves
1 cup hot water, plus 3 cups cold water
1 lemon, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, peeled and crushed
Place the salt, brown sugar, peppercorns, chile pepper and bay leaves in a large non reactive bowl and add the hot water. Whisk, then stir in the cold water and let cool to room temp.
Pour the brine over the breasts and stir in the lemon slices, onion and garlic. Cover and refrigerate for 2 hours, turning one or twice. Grill the breasts until cooked, 4 to 6 minutes per side.
Grilled Stuffed Chicken Breasts
4 breast halves
8 sun-dried tomatoes, soaked in hot water for 1 hour, then drained
8 large fresh basil leaves
4 ounces creamy goat cheese
Course salt and pepper
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Cut pockets in the chicken breasts, and stuff each with 2 sun dried tomatoes, 2 basil leaves and 1 ounce of goat cheese each. Pin the breasts shut with toothpicks.
Place the breasts in a nonreactive baking dish and season generously with salt and pepper. Pour the oil and lemon juice over the breasts and let marinate, turning once or twice while you preheat the grill.
Grill for 4 to 6 minutes perside until done.
Serve whole or cut the breasts crosswise into thin slices.