Chicken
Yogurt Marinated Chicken Skewers With Toum Garlic Sauce
This is simply the most tender, succulent chicken you can eat—thanks to the yogurt marinade, which is a great tenderizer. These skewers are wonderful grilled, but broiling under high heat is delicious too. If you use wooden skewers, soak them in water for at least 15 minutes before using them, so that they don’t burn before the chicken is cooked.
5 Recipes to Welcome the Weekend
From blueberry scones to produce-packed mini pizzas, these dishes are laid-back and relaxed—so you can be, too.
Our Best Barbecue Recipes
Pull out the white bread and toss the slaw—these smoky, sweet, tangy recipes for pork, beef, chicken, and shrimp barbecue are ready for your next backyard cookout.
Why You Should Freeze Your Bacon (and Other Meats) Before Cooking
Yes, it's an added step. Yes, it's an added wait. No, you won't regret it.
7 Recipe Steps You Can Always Skip
No disrespect to all the hard-working recipe developers out there, but seriously? We are so not washing a chicken.
This Week, It's All About Easy French Food
Not heading to France this week? Pretend you are with these sunny, summer recipes.
Why Grilled Chicken Wings Are One of Summer's Greatest Pleasures
Buffalo wings don't hold a candle to these.
5 Keys to Making the Best Grilled Skewers of Summer
The fastest, easiest make-ahead backyard meals just got even better, thanks to our Test Kitchen's tips.
Collard-and-Prosciutto Chicken Roulades Over Watercress Salad
This is a simple recipe that tends to impress. These elegant roulades are surprisingly easy to make and will get you a standing ovation at the dinner table. Take a bow, as you're giving everyone a nice dose of brain protection thanks to the vitamin A, vitamin C, vitamin K, fiber, and phytonutrients found in the watercress and collards. If you can't locate fresh figs, swap in two thinly sliced ripe pears, and feel free to swap out the collards for kale.
How to Make the Best Barbecue Chicken
Don't let burned, dry, or boring chicken happen to you.
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.