When it's grilling time, heat the grill to medium heat. Place the chicken on the grill and pour over the remaining marinade ...

Brush the chicken pieces with the reserved marinade constantly, while cooking. Continue basting the chicken until the ...

Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the ...

Once simmered, remove the chicken breasts, the lemon zest, the sultanas and the pine kernels and while still hot, add them to the marinade. Leave in a fridge to marinate for 12 hours, then remove ...

Season the sauce with salt and pepper. Spoon the citrus sauce and citrus sections over the chicken breasts and serve right away. Make Ahead: The citrus sauce can be prepared through Step 2 and ...

So if you're air frying lemons for a deliciously complex lemonade, or cooking flavorful chicken breasts coated in a tangy ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

The right marinade does more than just add flavor to your beef, chicken, or seafood. It also tenderizes. The key lies in ...

Yuzu juice is a heavy-hitting pantry ingredient, imbuing even the simplest chicken cutlet dishes with intense fragrant-sour citrus character ... with its sweet-salty marinade works well with ...

Whisk the citrus juice and zest, honey, garlic and onion. Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade.