Cooking chicken as described in the recipe below results in really crisp, almost transparent skin (like that on Peking duck) and moist flesh.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.