Place chicken breasts in a large bowl and set aside.
In a large measuring cup, or a mixing bowl, combine lukewarm water and salt; stir, and pour over the chicken breasts. Set aside for 20 to 30 minutes. You can also cover the bowl and refrigerate for 2 hours.
Preheat an outdoor grill to about 400˚F to 425˚F.
Brush grill grates with olive oil.
Pour out the salt water and rinse each chicken breast under cold water; pat dry with paper towels.
Place the chicken breasts in a baking dish and rub the olive oil all over each chicken breast.
Rub the seasoning evenly over the chicken, on all sides.
Transfer chicken to the hot grill; cook for 6 minutes, or until browned on bottom and grill marks appear.
Flip and continue to cook for 6 to 8 more minutes, or until cooked through. Cooking time will depend on the size and thickness of the chicken breasts. Chicken is cooked through when internal temperature registers at 165˚F.
Remove chicken from grill and transfer to a plate; cover and let rest 5 minutes.
In the meantime, in a small mixing bowl combine the melted butter and garlic.
Brush the chicken breasts with the garlic butter.
Garnish with parsley.
Serve.