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Move over, burgers, ribs, and steaks! While those are often the stars of backyard barbecues, grilled chicken breasts have finally arrived. Paired with a bright, zippy sauce inspired by Italian salsa verde, these juicy, flavorful chicken breasts work well as part of a larger spread or (watch them disappear first!) or as the center of attention at a dinner party, alongside a simple salad.
Time and time again, boneless, skinless chicken breasts get the reputation for being dry and bland. But — good news, grill masters! — there are a couple easy ways to avoid that sad fate. The first is to pound the chicken breasts into an even thickness, which will result in even, quick cooking. The second is to give them a dip in an amped-up marinade of buttermilk, olive oil, lemon zest, lemon juice, and smoked paprika. The buttermilk helps tenderize the chicken and keep it succulent, while the paprika lends a deep, smoky flavor (even if you’re cooking indoors on a grill pan).
When it’s time to cook, make sure the chicken is at room temperature (which helps ensure even cooking) before grilling it fast and hot. And, lastly, like any meat, you want to rest the grilled chicken so the juices can redistribute before slicing. Follow these steps and I promise that you will be rewarded with the best grilled chicken breasts you’ve ever tasted.
To kick up the dish’s energy, I serve it with a pistachio-avocado relish. The base starts with lots of fresh parsley and mint, garlic, lemon juice, and a couple glugs of good extra-virgin olive oil. Then, I add in roasted, chopped pistachios for texture. And, to finish everything off, chunks of ripe, creamy avocado are folded in just before serving, which brings a buttery richness that complements the lean chicken. The sauce is also amazing with grilled fish, vegetables, or pork tenderloin.
Asha Loupy
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