Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce for Two

Name: Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita 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 small, poblano chiles, stemmed, seeded, and quartered; 1 small, jalapeño chile; 1 1/2 teaspoons, vegetable oil; 1 tablespoon raw, pepitas, toasted; 3 tablespoons, water; 2 tablespoons, fresh cilantro leaves; 1 tablespoon, white wine vinegar; 1 1/2 teaspoons, extra-virgin olive oil; 1/4 teaspoon, table salt

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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 Breasts with Poblano-Pepita 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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