For grilled boneless, skinless chicken breasts that are juicy, savory, and well browned, we started by pounding them 1/2-inch thick so that they cooked through evenly. Soaking the chicken for 30 minutes in a potent “brinerade” seasoned it and added moisture; we spiked the salt water with just enough umami-rich fish sauce to add savory depth without any trace of fishiness, as well as honey to encourage browning. Coating the chicken in a little oil before grilling kept it from sticking to the grate, and cooking it over a hot fire ensured that it browned deeply.
To turn the chicken into a complete meal, we used the time while it was marinating and the grill was heating to prepare other ingredients. This recipe combines the tender, marinated chicken breasts with a zesty white sauce that’s a perfect complement to the smoky char of the grill. The tangy white sauce features mayonnaise, lemon juice, and aromatic spices such as coriander and cardamom.
