Any marinade isn't going to save your chicken from drying out....unless you deep fry it which is out of the question. Its all about how you cook it grilling the right piece of chicken at the right temp for the right amount of time is key. Problem with this is it is an experience thing, the more you grill the better your going to be at it for your taste.

A marinade that i love on my chicken is simple fresh lemon juice, mustard or mustard powder, and black pepper i prefer fresh ground...lots and lots of pepper. Put it all in a ziplock for a couple hours....the citrus should also help tenderize a small amount.

If found that the fresh organic chicken breasts are a lot more tender than the 'normal' cheaper breasts. They cost about double but I can seriously eat twice as much. I had the same problem as you trying to choke down saw dust dry breasts. I could only eat 6oz but now that I get organic I can eat 16oz no problem. The only down side is the cost but like I said I just couldn't eat that dry crap anymore. Steer clear of that crap that is in individual bags of chicken juice like foster farms does or Costco. Get fresh never frozen organic and you will be happy with the difference. I buy a brand called "smart chicken" if you can find that give it a try.

Around here you can now buy hard boiled eggs. They come in a 20 pack. Eating them with some tabasco or pepper is good for awhile but lately I have been making deviled eggs out of them. I mix it up, one way I have been really digging is cooking up a little bit of fresh spinach, chopping it up and mixing it in. The spinach really kicks it off.

I've always eaten 3 portions of boneless, skinless chicken breasts per day and couldn't do it, if it was dry and tasteless

I marinate an entire large package of breasts and grill them over charcoal. The packets you usually mix with vinegar and a little olive oil, come in a huge variety of flavors, which makes it pretty easy to eat every day. The other good thing with grilling them is that it burns off most of the oil along with a portion of what little fat the breast might have

In my opinion, variety makes eating clean far easier, especially at the beginning. Trying to stuff down the same old tuna, chicken and eggs; day in and day out is brutal. Making it taste good makes the transition far easier. As I said, I'll grill up a couple days' worth and reheat one, with some veggies, several times a day. It may take a few tries to learn exactly how to cook it that it's not dry but, once you do, your chicken breasts should be as tender and juicy as any piece of meat out there

Do you grill on charcoal? If you do, which is the right way. The indirect method is what you want to do. Whether you are cooking half chickens, pieces or just the breast. Start your coals, when the coals go white spread them to two equal piles one the sides with the middle free of coals. Next place your seasoned chicken over the two piles of coals, turning as needed for the next 10 minutes.

By the time you get to the tenth minute you will be flaming up pretty good, now place the chicken in the middle. Brush the chicken with whatever you prefer, beer and butter, pesto, etc. (obviously beer and butter is not the healthiest) Cover the grill and set your timer for 15 minutes. Open and turn over the chicken and rebrush, twice more @ 15 minute intervals. A grand total of 55 minutes, remove the chicken and let it set for 5-10 minutes, it will be juicy and delicious.

Try brining it (soaking it in salt+sugar water) for at least an hour before you cook it.

How are you cooking them? Try slicing them in half, rub some oregano on that bitch and fry on low heat in a standard pan. No oil!

Try soy sauce(dont buy generic ones like Safeway's brand cuz it taste like shyt, go with Kikkoman) with some rice wine, black vinegar and mash garlic, dem asian style.