For a delicious and unique flavor, combine chile-infused honey with Dijon mustard, butter, and smoked paprika. In this recipe ...

Cooking skin-on legs over moderate heat yields gorgeously charred skin and tender meat, Genevieve Ko writes. By Genevieve Ko Genevieve Ko grilled more than 10 pounds of chicken on charcoal and gas ...

A butterflied or spatchcock chicken is a great choice for the grill. It cooks faster and delivers juicy meat and crispy skin. May is National Barbecue Month and that brings up the age-old debate of ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time. By Clare de Boer Grilling dogma dictates that you shouldn’t move meat at all when it’s ...

Never end up with burnt-on-the-outside, raw-on-the-inside chicken again. Although a marinade isn’t strictly mandatory, it’s an easy way to boost the flavor (and often, texture) of grilled chicken.

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...

The Ninja Foodi XL Grill is a (slightly) larger-format countertop grill that aims to give you juicy, seared results without firing up any propane or charcoal. But in practice, wit ...