How To Make Grilled Chicken With Scallion Sauce | From The Home Kitchen | Bon Appétit

Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a “tadka-ish“ scallion sauce. 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 here: -- 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! -- Want Bon Appétit shirts, hats and more? Still