Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce
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.
Keywords
- Main Courses
- Chicken
- Grilling & Barbecue
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Cooking tools:
- Grill
- Chimney starter
- Food processor
- Meat pounder
- Instant-read thermometer
- Zip-top bag
- Plastic wrap
- Aluminum foil
- Mixing bowl
- Whisk
- Tongs
- Chef's knife
- Cutting board
- Refrigerator
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
- 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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