Whisk the Cattleman’s Grill Butcher House Brine with about 1 quart of water in a Briner Mini Brining Bucket.
Place the chicken in the brine. Fill the container nearly to the top with the remaining water. Slide the plastic lid down over the chicken and lock in place to keep the chicken submerged. Place a lid on the Briner Mini and store in the refrigerator for 30 minutes.
Preheat your Napoleon Prestige P500 Gas Grill. Turn all burners to high heat. Close the lid to preheat for 15-20 minutes.
Remove the chicken from the brine. Rinse under cold water. Pat dry with towels.
Rub a thin layer of Saica Sicilian Extra Virgin Olive Oil over the chicken. Season with Cattleman’s Grill Blackening Seasoning. Let sit until the seasoning appears wet on the surface.
Turn off two of the burners on the grill to create an indirect cooking zone. You may or may not need to finish over indirect heat.
Place the chicken breasts on the opposite side of the grill, over the direct medium-high to high heat. Grill with the lid open until the chicken is browned on the surface. Flip, then close the lid and continue cooking until an instant read thermometer inserted into the center of the thickest part of the chicken breasts reaches 155ºF-160ºF.
Remove the chicken from the grill and let rest for about 5 minutes before slicing.