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Grilled Chicken Breasts With Tadka-ish 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. (You can find them at any supermarket with a butcher counter—just ask! Or in a pinch, you can use skin-on, bone-in breasts and add 10 minutes to the indirect grilling time.) To cook, treat the grill like an oven, keeping the heat low and closing the lid. Even if you cook the chicken a touch too long, that skin is moisture insurance! After it has cooled, slice and dress the chicken in a nigella-spiked sauce.

Ingredients

Zest and juice of ½ lemon 1 garlic clove, finely grated ½ cup buttermilk 1 Tbsp. mayonnaise 1½ tsp. pure maple syrup ½ tsp. freshly ground black pepper Kosher salt

Preparation

DRESSING Step 1: Whisk lemon zest, lemon juice, garlic, buttermilk, mayonnaise, maple syrup, and pepper in a small bowl until mostly smooth and combined. Season buttermilk dressing with salt. Do ahead: Dressing can be made 1 day ahead. Cover and chill. CHICKEN Step 2: Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Place chicken breasts on a plate. Season all over with salt, then drizzle olive oil over both sides. Step 3: Arrange chicken breasts, skin side up, over indirect heat, cover, and grill until cooked through and an instant-read thermometer inserted into the thickest part of a breast registers 160°, 10–12 minutes (bone-in breasts will take closer to 20 minutes).

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Grilled Chicken Breasts With Tadka-ish Sauce

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