Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

Name: Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce
Yield: Serves 4
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1/3 cup, water; 3 tablespoons, fish sauce; 2 tablespoons, honey; 1 teaspoon, table salt; 1/8 teaspoon, pepper; 1 tablespoon, vegetable oil; 3 , poblano chiles, stemmed, seeded, and quartered; 1 , jalapeño chile; 1 tablespoon, vegetable oil; 2 tablespoons raw, pepitas, toasted; 1/4 cup plus 2 tablespoons, water; 1/4 cup, fresh cilantro leaves; 2 tablespoons, white wine vinegar; 1 tablespoon, extra-virgin olive oil; 3/4 teaspoon, table salt

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Appears in Cook's Illustrated May/June 2020

Main Courses

Chicken

Grilling & Barbecue

A brine keeps boneless, skinless chicken breasts juicy over the fire. But with the aid of a couple of extra ingredients, that liquid can add savory depth and encourage browning, too.

SERVES4

Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

WHY THIS RECIPE WORKS

The perfect grilled boneless, skinless chicken breasts are juicy, savory, and well browned and can be served as is or added to salads or sandwiches. We first pounded them to a ½-inch thickness so that they cooked through evenly. Soaking the...

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