- Preheat a grill pan over medium-high heat. Divide the sauce between 2 small bowls and reserve 1 bowl for serving.
- Season the chicken breasts with salt and brush with 2 Tbs. of the sauce. Arrange them on the pan, cooking in batches if needed.
- Grill the chicken, turning once and basting often with the sauce, until well browned on both sides and the juices run clear when the chicken is pierced with a small knife, about 8 minutes total.
- Serve immediately and pass the reserved bowl of sauce at the table.