In a large bowl, whisk the salt into the warm water until the salt dissolves.
Allow the mixture to cool to room temperature, about 30 minutes.
Submerge the chicken in the cooled brine.
Refrigerate the chicken for 1 hour.
Coat the grill with nonstick cooking spray.
Prepare the gas grill for medium-high heat, or build a well high-heat charcoal bed in a charcoal grill and rake the coals to the sides of the cooking grate.
Remove the chicken from the salt brine, rinse them, and pat dry.
Place the chicken on the grill grate to the side of any heat source, not directly over the heat.
Cover the grill and cook for 15 minutes.
Brush the chicken breasts with barbecue sauce.
Cover the grill and continue cooking until an instant-read meat thermometer inserted into the thickest part of one breast registers 165°F, about 15 minutes more.
Transfer the chicken to a cutting board.
Let the chicken stand for 5 minutes to reincorporate any juices before serving.
Notes
2 Points (2022/2024 Plan)MyWW Points: 2 Blue Plan and 4 Green Plan2 WW Freestyle Points and 4 Weight Watchers Smart PointsWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.