These pan-fried chicken thighs are wonderfully crisp and juicy. Brining them first adds moisture to the dark meat and infuses ...

I like to pull the skin back over each chicken thigh so it’s covering the flesh. Next, you’ll need a couple of seasoning blends or herbs and spices. I use fresh herbs and salt to dry brine ...

Chicken wings are typically eaten with the skin on, amping up the amounts of fat and cholesterol. Wings are also often ...

Learn the best way to reheat chicken without compromising on texture. Keep your chicken tender and juicy with these methods.

Ivy Manning is a Portland, Oregon-based award-winning food writer and author of 10 cookbooks, including Tacos A to Z: A ...

Basic brine recipe: Combine 4 cups cold water ... Preheat oven to 350°F. Pat chicken thighs dry with paper towels; trim fat and excess skin, leaving enough skin to cover flesh or top side of ...

This herby spatchcocked chicken stays juicy, thanks to a 12-hour bath in that classic Grillo’s brine you know and love. Do you have a friend who always eyes your pickle spear the second your plate ...

Click here for even more one-pan meals. For those looking for a fuss-free dinner made in just one pan, look no further than this chicken with spiced couscous. Warm spices and a handful of dried ...

optional 1/2 cup Castelvetrano olives plus 1/4 cup olive brine 1 pint cherry tomatoes Preheat the oven to 425°F. Pat the chicken thighs dry and season them all over with salt and pepper.