This sure-fire grilling technique will help you get the most out of their succulent, flavorful meat, without the pyrotechnics.
Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much…
This chicken gets a double dose of potent pantry ingredients. First, the meat absorbs a vinegar-soy mixture seasoned with garlic, ginger, and peppercorns. Then, after the mixture has been boiled…
When time is short but expectations are high, I turn to this speedy weeknight marinade. To elicit big smoky flavor from grilled boneless thighs, be sure to expose as much…
I like that you can smear this mustard paste on the thighs and marinate for a few hours to create deep flavor or go right to the grill if you're…
A chile-packed spice rub and mesquite smoke lend a Southwestern accent to this ultra-juicy chicken. You can use either a gas or charcoal grill, but charcoal will produce a smokier…
The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn't burn before the…
The smoky-sweet-spicy flavor of this rub and sauce is a classic complement for pork ribs, the perfect celebratory meal for Father's Day or any barbecue. You can use either spareribs or baby…
You'll get darker ribs with this Asian-inspired rub and sauce combo, but the taste is not overpowering. If you don't have a charcoal grill, see our gas grill version of this…
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