Place chicken breasts in 1 gallon zip lock bag.
Pound chicken breasts to a uniform thickness of about ¾”.
In a large bowl, mix water, salt and sugar. Stir until salt and sugar are dissolved.
Pour water solution into zip lock bag and brine chicken breasts in refrigerator for 30 minutes.
Remove chick breasts from brine and pat dry with paper towels.
Season both sides with salt, pepper and olive oil.
Grill on high for approximately 4 to 6 minutes per side, until internal temperature reads 165° on an instant read thermometer.
Remove from grill and let rest for 5 minutes before slicing.