In a small bowl, mix the kosher salt, black pepper, granulated garlic, onion powder, and dried oregano.

Pat the chicken breasts dry with a paper towel and rub the seasoning blend evenly on both sides. Let it sit for about 10 minutes while you prepare the basting sauce.

In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3 minutes.

Stir in the garlic and cook for another minute until fragrant.

Sprinkle the flour into the mixture, stirring constantly for about 1 minute to cook the raw taste out of the flour.

Add the olive oil, red wine vinegar, Dijon mustard, lemon juice, and sugar. Stir well and bring to a simmer.

Let the sauce cook for about 2-3 minutes, until it thickens slightly. Stir in the chopped parsley and set aside.

Preheat your grill to medium-high heat (about 400°F/200°C).

Place the seasoned chicken breasts on the grill. Cook for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C).

Pro Tip: Avoid flipping too often to keep the chicken juicy. Let it sear and develop those beautiful grill marks!

In the last 2-3 minutes of grilling, generously brush the basting sauce over the chicken to lock in moisture and flavor.

Once grilled to perfection, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Serve the chicken with an extra drizzle of the basting sauce for that irresistible flavor boost!