Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

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SERVES4

Grilled Boneless, Skinless Chicken Breasts with Poblano-Pepita Sauce

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... Read More

GATHER YOUR INGREDIENTS

Chicken

Poblano Sauce

*

BEFORE YOU BEGIN

Parsley can be substituted for the cilantro in the sauce, if desired. The chicken and sauce can be served alongside a simply prepared vegetable or starch for dinner; the chicken can also be used in a sandwich or sliced and eaten in a salad.

1

INSTRUCTIONS

FOR THE CHICKEN: Cover chicken breasts with plastic wrap and pound gently with meat pounder until ½ inch thick. Whisk water, fish sauce, honey, salt, and pepper together in bowl. Transfer mixture to 1-gallon zipper-lock bag. Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed. Refrigerate for 30 minutes.

2

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

3

FOR THE POBLANO SAUCE: Toss poblanos and jalapeño with 1 tablespoon vegetable oil in bowl until evenly coated. Remove chicken from brine, letting excess drip off (do not pat dry), then toss with 1 tablespoon vegetable oil in second bowl until evenly coated.

4

Clean and oil cooking grate. Place poblanos (skin side down) and jalapeño on grill and cook (covered if using gas) until most of surface is well charred, 5 to 7 minutes for poblanos and 7 to 10 minutes for jalapeño, rotating chiles every 2 to 3 minutes. Flip poblanos and cook until lightly charred on second side, about 2 minutes. Transfer poblanos and jalapeño to bowl and cover tightly with aluminum foil.

5

Place chicken, skinned side down, on grill and cook (covered if using gas) until chicken develops dark grill marks, 3 to 5 minutes. Gently release chicken from cooking grate, flip, and continue to cook until chicken registers 160 degrees, 3 to 5 minutes longer. Transfer chicken to cutting board, tent with foil, and let rest for 5 minutes.

6

While chicken rests, stem and seed jalapeño. Pulse pepitas in food processor until finely chopped, 10 to 12 pulses. Add water, cilantro, vinegar, olive oil, salt, poblanos, and jalapeño (do not remove skins from poblanos or jalapeño) and process until smooth, about 45 seconds, scraping down sides of bowl as needed. Loosen with water as needed and season with salt to taste. Transfer to bowl and serve alongside chicken.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.