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

Kenji recommends marinating the mayo-coated chicken for at least four hours, or up to 24 hours before cooking. Though he uses ...

Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes ...

Say hello to tender chicken thighs with cranberry sauce – your new weeknight dinner obsession! Every bite of this moist ...

The recipe this week works just as well with a combination microwave and gas or electric oven known in Japan as an “obun-renji.” Chicken thighs are ... One is to marinade the meat well in ...

The thighs are sold prepared in a variety of ways: whole; on the bone with the skin on; off the bone with the skin on; or boneless and skinless (called thigh fillets). The latter is the most ...

This easy bulgogi recipe with its sweet-salty marinade works well with beef ... and all—into a savory one-pan meal. Seared chicken thighs render enough fat to form the base of a vinegary ...

toss chicken with coriander, ½ tablespoon chile flakes, Cotija cheese, a generous pinch of salt and 3 tablespoons oil. Arrange thighs skin side up in a roasting pan and pour remaining marinade ov ...

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 ...

Goi ga is a Vietnamese chicken salad that brims with fresh herbs and vegetables. The fish sauce in both the marinade and ...