There is enough marinade for up to 6 thighs and drumsticks, or 4–6 chicken leg or breast quarters. Instead of the pieces you can use a whole jointed chicken. If you like, you can barbecue the ...

Grilled Chicken Legs are affordable, protein-packed, and ready in under an hour, they're the weeknight solution you've been waiting for. Toss them in your favorite marinade, throw them on the grill, ...

Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined.

Chicken nuggets, tenders, legs, and sandwiches might all warrant different techniques ... If you plan to use powdered sugar, ...

Satay Grilled Chicken Leg Quarters are juicy, tender chicken infused with fiery Thai aromatics and glazed in a creamy peanut sauce, all kissed by smoky charcoal – it's an explosion of flavor in every ...

If you don’t want to use a whole chicken, the equivalent weight of skin ... This recipe is one I lean on a lot. The marinade – which uses a whole lemon, pith and all – gives such a ...

Their secret? Adding water to the marinade before throwing chicken breast on the grill. Author Kaitlin Leung notes that adding water to a marinade — a technique she learned from her own mother ...

Ryan Liebe for The New York Times This garlicky, herby chicken is full-flavored and very tender, thanks to its yogurt marinade. Linda Xiao for The New York Times These saffron chicken kababs with ...

Drain excess water and keep the chicken aside. 3. In the mean while make a paste of sauteed laksa paste, yogurt and salt. Marinade chicken in the same for 4 hours. 4. Skewer the chicken pieces and ...