If you're short on time, use a roast chicken from the supermarket instead of grilling chicken breasts. Serve Mexican beers alongside and tortilla chips for extra crunch.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This speedy dinner features a verdant take on chili crisp, with scallions, jalapeños, and roasted peanuts for crunch.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.