When it comes to grilling, few things can beat the irresistible flavor of teriyaki chicken thighs. Juicy, tender, and pa ...

I usually serve grilled chicken thighs as cutlets ... steaks (I originally learned it as a skirt steak or flank steak ...

After years of cooking and obsessing over trying to please and impress guests, I’ve come to realise one thing: people just ...

Tip: For a grilled teriyaki tuna variation ... ginger and garlic. Add the chicken thighs and turn them in the marinade to ensure they’re fully coated. Refrigerate for at least two hours ...

The perfect cookout or summer picnic entree occurs when sweet tea and diced chipotle peppers form a sweet-spicy marinade for ...

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 ...

These thighs dredged in cheese crackers and paired with an herby ice-cold salad will change your mind. Tangy vodka sauce and grilled chicken make a savory base for this pizza, which gets topped ...

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 ...

Preheat barbecue or oven grill to high. Season chicken well with salt and drizzle with a little oil. Cook for 2-3 minutes on each side until cooked through. Set aside to rest for 5 minutes.

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.