Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

Name: Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce
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; 1 tablespoon, vegetable oil; 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

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

Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

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