Poultry
Ginger-Coconut Chicken, Eggplant, and Tomato Skewers
Our skewer motto: marinate together, cook separately. Giving each ingredient its own stick ensures the whole meal is grilled to optimal doneness. (Read: no dry chicken because you're still waiting for the onions to soften.)
The Best Way to Use Up That Leftover Fried Chicken
Check out this next-level chicken salad sandwich.
Meet Alabama Barbecue Sauce (aka Grilled Chicken's Best Friend)
In the 1920s, a railroad man named Big Bob Gibson came up with a mayo-based barbecue sauce for chicken. One hundred years later, there's a reason people still love it.
Why Marinating Your Grilled Meat Is Completely Unnecessary
You know the phrase, "let marinate for 2 hours?" You can forget it.
Jerk Spice–Rubbed Chicken Legs
This simplified version of the traditional Jamaican dish may not be authentic, but it will not disappoint.
The Roast Chicken Upgrade That Will Change Your Summer
It's all about the pita.
How to Master the Reverse Sear: The Key to Juicy Meat and Sizzling Crusts
This restaurant cooking move is even better in your own backyard.
Grilled Chicken Wings with Shishito Peppers
There's more to wings than Buffalo sauce—here, they're tossed in a sesame-lime vinaigrette, charred alongside shishito peppers, and scattered with jalapeños.
The Truth About Pink Chicken
It turns out pink is no indicator of perfectly-cooked poultry.
Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle
These sweet and sour chicken kebabs get topped with a sesame-citrus sprinkle for extra flavor and crunch.
My Dirty (Chicken) Secret
Please don't give me moist and tender dark meat. The drier the better.
Why I'll Always Love Boneless Skinless Chicken Breasts
Chicken thighs may be more popular these days, but chicken breasts still deserve a place on your table.
Our Five Fastest Chicken Breast Dinners
They don't call it the trusty chicken breast for nothing. This week, rely on that cut for flavor-forward dinners that come together in about 30 minutes (or less!).
Rick Bayless on Beer-Can Chicken
To understand the pleasures of beer-can chicken, you have to remove one thing from the equation: the beer.
Beer-Can Chicken Is a Hoax. Here's Why.
Balancing a whole bird on a can of beer is more than just useless. It can actually make your chicken taste worse.
What to Cook this Weekend: Grill ‘Em All
This Memorial Day, why save the grilling for barbecue parties when you can be firing up great food all weekend long?
Make the Best Chicken Fingers of All Time
The key to crispy, fried greatness lies in a few glugs of buttermilk, a handful of spices, and a bit of time.
Easy Spring Skillet Suppers
These one-pan dinners aren't just fast. They're seared, caramelized, sauteed, and simmered to flavorful perfection.
Roast Half Chicken With Cashew Tarator and Celery
Chefs do crazy things with nuts. In this otherwise straightforward chicken dish, cashews are transformed into a creamy sauce, and candied spiced walnuts are used as a crunchy topper.
Clean, Green Comfort Food Recipes for Spring
Comfort food season is over, but that's no reason to stop eating pot pies and deviled eggs—you just have to make them green.