Great Grilled Chicken Breasts

Grilled chicken breasts are a staple in my kitchen.  I found the "Science" of great grilled chicken in an issue of Cook's Illustrated and now it's the only way I prepare grilled chicken breasts.

Pound - Flattening the breasts to 1/2" thickness ensures that they cook through at the same rate.

Boost Umami - A brief dunk in a saltwater solution spiked with fish sauce creates rich umami savor without imparting a distinct flavor (as soy sauce would) - or making the chicken taste fishy - and keeps the meat supremely juicy over the hot fire.

Sweeten (A little) - A couple of spoonfuls of honey play a big role too.  Its readily browning fructose and glucose help the chicken develop a tawny exterior before it overcooks.

Oil - Coating the breasts in oil just before grilling keeps them from fusing to the grate or grill pan.

1 1/2 - 2 lbs boneless, skinless chicken breasts, trimmed

1/3 cup water

3 Tbsp fish sauce

2 Tbsp honey

1 tsp salt

1/8 tsp pepper

Pound chicken gently with meat tenderizer until 1/2" thick.  Whisk water, fish sauce, honey, salt and pepper together in a small bowl.  Transfer mixture to 1-gallon sealable bag.  Add chicken, press out air, seal bag, and turn bag so contents are evenly distributed.  Refrigerate for 30 minutes.  

Remove breasts from the marinade.  Coat with olive oil and cook over medium-high heat on your grill or grill pan.