Getting that extra moisture off the skin of the bird will help promote better browning and, in turn, crisper skin. This is ...

Come to the dark (meat) side.

The trick to achieving restaurant-worthy grilled chicken is all in the preparation. A dry-brining using just salt the day ahead can make all the difference.

Chicken is the most frequently consumed animal protein in America. It’s versatile, comparatively affordable, and easy to make. Well, most cuts of chicken are easy to cook. Chicken breasts are the ...

Chicken breasts are notoriously tricky to cook. Because they're lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked ...

We've all been there—you prepared a delicious chicken dish, only to find that reheating caused a rubbery, dried-out result. Whether you're reheating roasted, grilled, fried, or bone-in or boneless ...

Consider this a public service announcement. Chicken breasts do not have to be dry, rubbery vessels for whatever flavoring you pair with them. Yet to ensure they’re safe to eat, many people (and ...

In a pot add the oil and saute the onions until soft. Add the garlic ginger paste and mix well. Add the capsicum and black pepper, and mix with a spatula. Now add the chicken breast, mix and cover ...