The Formula for Perfect Grilled Chicken Breasts | America's Test Kitchen Full Episode (S23 E22)
Recipe Information
Grilled Chicken Breasts with Red Pepper-Almond Sauce
Cultural Context
Grilled chicken is a staple in American cuisine, often enjoyed for its simplicity and flavor. The addition of a red pepper-almond sauce elevates the dish, combining the sweetness of roasted peppers with the nuttiness of almonds. This dish is perfect for summer barbecues or weeknight dinners, showcasing how grilling can enhance flavors. Today, variations exist globally, with different sauces and marinades reflecting local tastes.
almonds
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts provide healthy fats and are often cheaper than almonds.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Canola oil is a cost-effective alternative for cooking.
Even out the chicken breasts by placing plastic wrap over them and pounding to an even thickness of about half an inch.
Prepare the brinerade by whisking together 1/3 cup water, 3 tablespoons fish sauce, 2 tablespoons honey, 1 teaspoon table salt, and 1/8 teaspoon black pepper until the honey is mixed in and the salt is dissolved.
Place the chicken breasts in a resealable bag, pour the brinerade over them, squeeze out the air, seal the bag, and refrigerate for 30 minutes.
Prepare the Romesco-like sauce by mixing 5 teaspoons of sherry vinegar with 1 clove of minced garlic and 3/4 teaspoon of table salt, stirring until the salt dissolves.
Quarter 2 red bell peppers, remove the core and seeds, and toss them with 1 tablespoon of vegetable oil.
Preheat the gas grill for 15 minutes and clean the grill grates with a grill brush.
Wipe the grill grates with a paper towel soaked in vegetable oil using tongs to prevent sticking.
Place the red bell peppers skin side down on the grill and close the lid, cooking for 5 to 7 minutes until well charred.
After 5 minutes, check the peppers, flip them over, and cook for an additional 2 minutes until the second side is charred.
Remove the peppers from the grill, place them in a bowl, and cover with foil to steam.
Remove the chicken from the brinerade, allowing excess to drip off, and coat with 1 tablespoon of vegetable oil.
Place the chicken on the grill smooth side down and cook for 3 to 5 minutes until browned and marked.
After 3 minutes, check the chicken for grill marks, then close the lid and cook for another 3 to 5 minutes until browned on the second side and the internal temperature reaches 160 degrees Fahrenheit.
Remove the chicken from the grill and let it rest while finishing the sauce.
Pulse 1/4 cup of toasted almonds in a blender until finely chopped, about 12 pulses.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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