In celebration of the wonderful weather we are having, Maggie and I thought we would try our luck at the grill tonight.  We wanted to keep it light so we made iceberg wedge salads with grilled chicken and shrimp. I tend to overcook my chicken because I have a fear of under-cooking and killing myself (and others)…but I think we finally nailed it. First, take 2-4 boneless, skinless chicken breasts and put them in a 1 gallon plastic zip-lock bag.  Take a meat tenderizer and tenderize/flatten the chicken out until it is about .75″ to 1″ thick….VERY IMPORTANT! Open the bag and lightly coat the chicken inside the bag with a thin dusting of garlic powder, fresh black pepper and Montreal steak seasoning on…