Boneless, skinless chicken breasts are not the easiest cut to grill, but they might be the most practical. Without skin, bones, and fat, they lack the insulation and succulence of dark meat or bone-in, skin-on parts, but they cook much faster and more evenly and don’t tend to flare up. Plus, neutral breast meat goes with anything—bold sauces, sandwiches, salads, taco fixings—and the grill gives it a savory character that roasting and sautéing can’t match.
I started by pounding four breasts ½ inch thick so that they’d cook evenly. Then I thought carefully about how to treat them to ensure well‑seasoned, juicy meat. Instead of brining them in plain salt water, I spiked the solution with fish sauce. The soak would help the chicken cook up juicy over the hot fire, and the glutamate-rich fish sauce (I added 3 tablespoons per 1⁄3 cup water) would add salinity and umami depth without imparting a distinct flavor (as soy sauce would) or making the chicken taste fishy.
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