When ready to cook, remove the chicken from the refrigerator and let it warm up a bit, 15 to 20 minutes — it will cook more evenly this way. Prepare the grill for direct heat (if using a grill ...

In this recipe, we mix butter with honey, chile flakes, paprika, garlic, and Dijon mustard to give plain old chicken breasts ...

For the marinade: 1 oz dry anaheim chiles (chile california or colorado) 1 medium white or yellow onion (approx 6 to 8 oz), roughly chopped; 4 cloves garlic, peeled ...

3: When ready to cook, remove the chicken from the refrigerator and let it warm up a bit, 15 to 20 minutes — it will cook more evenly this way. Prepare the grill for direct heat (if using a ...

There are a few different ways to enjoy this chicken. You can serve it with grilled veggies and rice, make grilled chicken sandwiches or banh mi, top noodle bowls with the chicken, and more.

Heat an indoor grill pan or outdoor grill over high heat. When the pan or grill is very hot, add your chicken. Cook for about 3-4 minutes per side and then set aside for at least 5 minutes.

The heat of the marinade will make the wine taste less sweet, while the acidity cuts through the thick, creamy full-fat coconut milk in the sauce.

When it was time for dinner, I pulled the chicken out — of course, I discarded the marinade after use — then grilled it and served it to oohs and aahs. There were no leftovers, and my guests ...

Make grilled chicken with a vinaigrette marinade your new summer go-to. Whisk up a double batch of dressing, then use some to marinate the meat and the rest to dress a salad that will go with it.

Flip the chicken, and season lightly with salt and pepper - if the chicken and pepper, and grill until well browned and grill marks form, 6 to 8 minutes sticks to the grates, cook for another 1 to ...