These birds are one of many excellent grilling ideas from Steven Raichlen, author of The Barbecue! Bible (Workman, 1998) and How To Grill, in bookstores later this month.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
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.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.