-
Remove the chicken from the refrigerator, and allow to sit out for a few minutes, just enough time to get the icy chill off them.
-
Pound the chicken so the thickness is even throughout.
-
Sprinkle the dry rub liberally over each side of the breast, massaging it into the meat.
-
Allow to sit for 30 minutes.
-
Meanwhile, heat the grill to medium-high.
-
When ready to grill, if needed, apply the oil to the grates.
-
Make sure the flames are not too high, place the chicken on the grill, close the lid and allow to cook for 6-8 minutes.
-
Pull the coleslaw out of the refrigerator.
-
Flip the chicken over and cook covered for another 6 minutes.
-
Remove chicken from the grill and allow to rest for at least 5 minutes before dicing.
-
Reduce the heat on the grill to low.
-
Place tortillas all on the grill, watch them, once they start to curl and bubble (a minute or so), flip them over and cook again.
-
Place them in a towel or tortilla holder to keep warm until ready to serve.