Then, you need to check out this recipe for grilled boneless chicken thighs with a classic marinade. This post contains ...

Grilled chicken is my go-to when I’m looking for lean protein options. But I don’t like to make the same bland recipe ov ...

This is the final episode of "Girls Who Grill." I jump behind the grill to make chicken thighs and Brussels sprouts. Here are ...

Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours and up to 24. Preheat a grill to high heat. Thread chicken onto skewers.

Arrange the chicken thighs in a shallow dish and pour over the marinade, turning until well coated. Cover and chill for at least 2 hours or up to 24 hours is best, turning the chicken thighs ...

From chicken piccata to Yakitori to simple marinated and roasted chicken breasts, here are some excellent ways to prepare ...

Vietnamese food is the perfect hot-weather cuisine - it's substantial enough that you feel satisfied, but the generous amount of vegetables and fresh herbs served with the food lightens the meal ...

Chicken legs are made up of the thigh—the portion above the knee joint—and the drumstick. Both portions are dark meat, meaning they stay moist in the oven and are difficult to overcook.

Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer inserted into the thickest part of thigh reads ...