I recall a successful technique for grilling chicken breast over charcoal that involved using a disposable foil pan (I suppose a foil tent would work, too), inverted over the chicken for part of the time. But when I look to find the approach on the internet, I just find chatter about water in foil pans below the cooking items.
Anyone know this technique? I think I probably saw it on America’s Test Kitchen or Cooks Illustrated, where they tend to feature unusual approaches. But I can’t find the recipe written out.