Grilled Boneless, Skinless Chicken Breasts with Red Pepper–Almond Sauce

Name: Grilled Boneless, Skinless Chicken Breasts with Red Pepper–Almond 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; 5 teaspoons, sherry vinegar; 1 , garlic clove, minced; 3/4 teaspoon, table salt; 2 , red bell pepper, stemmed, seeded, and quartered; 1 tablespoon, vegetable oil; 1/4 cup, whole almonds, toasted; 2 teaspoons, toasted sesame oil; 1/2 teaspoon, smoked paprika; Pinch , cayenne pepper

Main Courses
Chicken
Grilling & Barbecue

By Annie Petito ･ 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.

SERVES 4

TIME 1¼ hours

Grilled Boneless, Skinless Chicken Breasts with Red Pepper–Almond Sauce

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