1. Measure water and salt into a zip-top bag. Seal and shake until salt is dissolved. Add the lime juice and zest, garlic powder, onion powder, cilantro, hot sauce, chili powder, oregano, smoked paprika, cumin, and 1 tablespoon of the cooking oil. Seal and shake to stir.
2. Add the chicken breasts to the bag. Remove as much air as possible as you seal the bag. Shake gently to surround chicken in liquid. Refrigerate for 90 minutes.
3. Prepare grill for direct cooking over high heat.
4. Remove chicken from the bag. Discard marinade. Pat chicken dry with paper towel. Coat all over with the remaining tablespoon of oil.
5. Put chicken onto grill with the rounded, nicer side down. That will be the presentation side and you want it to get the best grill marks. Cook covered for 5 minutes without disturbing it.
6. Flip chicken and cook on second side until heated through to 160°F, 4-7 more minutes.
7. Remove chicken from grill and let for 5 minutes before serving.

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