Chicken thighs don’t get nearly as much attention as breasts, but it’s high time for that to change. The darker meat found in ...

To make about four servings, you’ll need: Season the chicken liberally with salt on both sides. Set aside at room temperature ...

Whether you have chicken breasts, thighs, legs, wings, drumsticks, tenderloins or even a rotisserie chicken, we’ve got a ...

These chicken thighs are quick to make, healthy and useful in many other dishes. This might be one of the best air fryer ...

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 ...

Heavy cream: One of the most important ingredients in chicken tikka masala, heavy cream is used to finish the dish. You can ...

Perfect any time the day, this sweet and savory chicken and waffles recipe boasts spicy and herby flavors, and it comes with ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

When I was a kid I’d chant “coconut, coconut, coconut” whenever my grandma asked me what I wanted for dinner. She knew I was ...

Cooking every day is not easy. It’s even harder when you have to juggle school, work, extracurriculars or a full-time job ...

Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side ...

Heat a broiler to high with a rack in the highest position. In a medium bowl, season the chicken with the salt. Add 2 tablespoons oil and toss to coat. Transfer to a sheet pan and broil (no need to ...