Here are Mark and Steve's recipes from round 4 of their summer cookoff:

Mark's Grilled Herb Chicken

2 Boneless Split Chicken Breasts (SKIN ON)

1/2 teaspoon dried parsley
1/2 teaspoon ground sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
3 cloves garlic crushed
A few grinds or sea salt and black pepper
1 1/2 Tablespoons Olive Oil

Mix all the spices, garlic and olive oil into a paste. Slide a finger under the chicken skin to create an opening for a pouch, but leave most of the skin attached. Spoon a generous amount of the garlic-herb mixture underneath the skin. Rub the rest of the entire chicken breasts with the garlic-herb oil mixture. Grind a bit of sea salt and fresh pepper over the breasts (or use your favorite grill spice-mix). You can do this ahead of time, and let the chicken marinate in the refrigerator for at least four hours, over overnight.

Cook chicken breasts on a hot charcoal grill for 5 minutes, skin side down. Then flip and cook five more minutes. Flip to skin side down again and cover the grill. Check and turn after a few minutes, making sure the skin does not burn.

Check for doneness, juices should run clear. Cover on plate with foil, and let stand five minutes. Before serving remove the skin, but leave herbs on.

I use skin-on chicken breasts as opposed to skinless for two reasons: 1) The skin creates a "blanket" for the herb rub. As the fat renders it helps keep the chicken plump, moist and more flavorful. 2) After the chicken is done, the fatty skin can be removed to help keep the fat and calorie content of the dish lower. You can, of course, leave the crispy skin on, but that's a matter of personal choice! Enjoy!!!

Serve hot with fresh grilled vegetables; or chill, slice and serve in a mixed-green salad!

And Steve's Grilled Chicken:

Grilled chicken
boneless and skinless breast
marinate overnight with the following..
3 tbsp. of lime juice
1tbs. of  garlic salt
1 tbsp. of pepper
1 tbsp of fresh chopped basil
1 tbsp. of parsley
1 tbsp of red pepper
Grill until done - around 5 min on each side.
Take off the grill and brush on top - before serving - a mix of Dijon mustard and french dressing.