Grilled Boneless, Skinless Chicken Breast with Red-Pepper Almond Sauce for Two

Name: Grilled Boneless, Skinless Chicken Breast with Red-Pepper Almond Sauce for Two
Yield: Serves 2
Ingredients: 2 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 5 tablespoons, water; 1 1/2 tablespoons, fish sauce; 1 tablespoon, honey; 1/2 teaspoon, table salt; Pinch, pepper; 1 1/2 teaspoons, vegetable oil; 2 1/2 teaspoons, sherry vinegar; 1 small, garlic clove, minced; 1/4 teaspoon, table salt; 1 , red bell pepper, stemmed, seeded, and quartered; 1 1/2 teaspoons, vegetable oil; 2 tablespoons, whole almonds, toasted; 1 teaspoon, toasted sesame oil; 1/4 teaspoon, smoked paprika; Pinch, cayenne pepper

3 comments

Appears in Cook's Illustrated May/June 2020

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.

SERVES2

TIME1¼ hours

Grilled Boneless, Skinless Chicken Breast with Red-Pepper Almond Sauce for Two

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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