This chicken gets its rich complexity from wood smoke and layers of flavors: a spice rub, a mustardy mop sauce, and a zesty-sweet barbecue sauce that’s seared onto the meat…
Both the Tuscans and the Romans claim to have invented the method for grilling chicken under a brick to keep it juicy and crisp. Although this technique, called pollo al…
这些腿得到一个旅行le blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the…
Let’s get one thing straight: Buffalo does not have a monopoly on wings. In Thailand, you’ll find them glazed with a sweet chili sauce; in Vietnam, they’re seasoned with lemongrass…
When it comes to grilling a whole chicken, nothing beats spit-roasting. You'll need a special rotisserie attachment for your grill (there are models available for both gas and charcoal grills),…
Chicken under a brick was born in Italy, but the Mexican version, pollo a la piedra (chicken under a stone), was my inspiration for a Tex-Mex rendition flavored with cilantro,…
Glazes, brines, pounding, and cooking under a brick are all great methods to prevent dry, overcooked chicken.
A shot of coffee in the brine gives chicken an unexpected, subtle flavor and an attractive mocha hue. Using wood chips is entirely optional, but the smoke gives the chicken an…
A little extra smoke adds great flavor to grilled food. If you use a gas grill, here's a way to achieve the the same effect.
Here’s a twist on traditional American barbecued chicken. The spice rub is similar to Jamaican jerk seasoning, and the “sauce” is a rum and pineapple glaze.
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