Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallionsauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
Find Rachel's full recipe bonappetit.com/recipe/grilled-chicken-breasts-with-tadka-sauce - VIDEO BREAKDOWN 0:00 Introduction 0:29 Make the dressing and chill 2:29 Prep the chicken 2:40 Heat the grill pan or grill 3:33 Grill the chicken 3:41 Arrange the chicken on the grill and top with heavy pan 5:28 Grill until interior reaches 160° on a meat thermometer 5:38 Let chicken rest 5:56 Make tadka 8:21 Assemble the salad 8:45 Toss salad in dressing 9:16 Slice chicken 9:40 Plate 10:29 Taste! -
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