Cooking skin-on legs over moderate heat yields gorgeously charred skin and tender meat, Genevieve Ko writes. By Genevieve Ko Genevieve Ko grilled more than 10 pounds of chicken on charcoal and gas ...

A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time. By Clare de Boer Grilling dogma dictates that you shouldn’t move meat at all when it’s ...

These Grilled Lemon Chicken Kabobs are a fun addition to your barbecue dinner. They’re delicious and so easy to make! Chicken ...

There is a huge debate about the best way to produce the juiciest, most flavorful grilled chicken. Some swear by sticking to a simple dry rub, others advocate for brining the bird, and still others ...

I grill bone-in chicken the way the tortoise runs the race against the hare in Aesop’s fable: slow and steady. Cooking this way over moderate heat ensures a winning chicken dinner. If you start out ...

Grilling safety is on the minds of the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) as Americans plan for Fourth of July barbecues and events. The agency has ...

Do you love the taste of smoked chicken, but don't have a smoker? Or maybe you don't have several hours to wait before your chicken is done? You can get the same effect as smoking a chicken with a ...

If grilling is already intimidating for you, working with an unforgiving, ultra-lean piece of meat like chicken breast can feel like an amplifier for any grilling-related anxiety. Quick-cooking—and ...

Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled ...

To cook whole chickens on the grill, Julia butterflied the bird, which exposed more of the skin to the fire, and flattened ...