If you’re looking to elevate your grilling game with a recipe that’s both delicious and sophisticated, this Grilled Chicken Breasts with Tadka-ish Sauce is just what you need. Featuring succulent skin-on, boneless chicken breasts grilled to perfection and topped with a fragrant nigella seed sauce, this dish combines the best of grilling techniques with a flavorful twist.

Ingredients:

For the Dressing:

- Zest and juice of ½ lemon

- 1 garlic clove, finely grated

- ½ cup buttermilk

- 1 tablespoon mayonnaise

- 1½ teaspoons pure maple syrup

- ½ teaspoon freshly ground black pepper

- Kosher salt, to taste

For the Chicken:

- 2½ pounds skin-on, boneless chicken breasts (about 5)

- 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt, plus more

- 2 tablespoons extra-virgin olive oil

- ⅓ cup vegetable oil

- 1 tablespoon nigella seeds or cumin seeds

- 5 scallions, thinly sliced

- Juice of 1 lemon

- 1 tablespoon pure maple syrup

- ½ teaspoon cayenne pepper

For the Salad:

- 1 head of Little Gem or romaine lettuce, leaves separated and torn into large pieces

- 5 ounces peppery greens (such as radicchio, arugula, or watercress)

Preparation:

1. Prepare the Dressing:

In a small bowl, whisk together the lemon zest, lemon juice, grated garlic, buttermilk, mayonnaise, maple syrup, and black pepper until mostly smooth. Season the dressing with salt to taste. You can prepare this up to a day in advance; just cover and chill until needed.

2. Grill the Chicken:

Set up your grill for medium indirect heat. For a charcoal grill, bank the coals on one side; for a gas grill, leave one or two burners off. Season the chicken breasts all over with kosher salt, then drizzle with olive oil.

Place the chicken breasts, skin side up, over the indirect heat. Cover the grill and cook until the chicken is cooked through and an instant-read thermometer inserted into the thickest part reads 160°F, about 10–12 minutes. If you’re using bone-in breasts, you’ll need to extend the cooking time to about 20 minutes.

Once cooked, turn the chicken breasts skin side down and move them over to the direct heat. Grill until the skin is golden brown and crispy, about 2 minutes. Transfer the chicken to a plate, skin side up, and let it rest for at least 5 minutes.

3. Make the Tadka-ish Sauce:

Heat the vegetable oil in a small saucepan over medium-high heat. Once the oil is shimmering, add the nigella seeds and cook until fragrant and the oil around the seeds starts to sputter, about 1 minute. Add the sliced scallions, reduce the heat to medium-low, and cook, stirring constantly, until the scallions are fragrant, about 1 minute. Transfer this mixture to a medium bowl and let it cool for 5 minutes.

Whisk in the lemon juice, maple syrup, cayenne pepper, and remaining 1 teaspoon of salt into the cooled nigella seed mixture.

4. Prepare the Salad:

In a large bowl, toss the lettuce and peppery greens together. Drizzle with the reserved buttermilk dressing and toss to coat.

5. Serve:

Slice the grilled chicken breasts on the diagonal into ½-inch thick slices. Arrange the chicken over the salad and spoon the nigella seed tadka generously over the top.

This Grilled Chicken Breasts with Tadka-ish Sauce combines juicy, perfectly grilled chicken with a vibrant, spiced sauce that adds an unexpected layer of flavor. Paired with a fresh, tangy salad, it’s a complete meal that’s sure to impress at any summer gathering or weeknight dinner. Enjoy the perfect balance of smoky grilled chicken and aromatic spices with every bite!