Boneless, skinless chicken breasts can almost always benefit from a marinade, which imparts both moisture and flavor. Most marinades are made from a combination of oil and an acidic ingredient, such ...

This is a nice chicken dish I make using shoyu tare (soy sauce-based seasoning). The skin here comes out super crispy and the meat is very tender — a beautiful contrast. I like to make a large batch ...

You basically have a personal chef now.

Dinner with acclaimed chef and author Jacques Pepin is always special. On a recent evening at his Connecticut home, he served a red pepper sauce over homemade ravioli. When he told me how easy the ...

Let’s get this out of the way first — this recipe calls for slathering raw pieces of chicken with mayonnaise. That may turn you off. But I’d encourage you to have an open mind and just go with it.

Here’s a quick, super-easy, never-fail chicken recipe for your arsenal. My aunt introduced me to this method a couple of years ago. I say “method,” because this “recipe” is really just slicking a cut ...

Mark Bittman published this simple recipe in 1998 in the New York Times. You can use the sauce on shrimp or fish, too.. Broiled or Grilled Chicken with Coconut and Lime Makes 4 servings 2 limes 1-1/2 ...

Preheat broiler. Line a baking tray with foil and coat it with vegetable oil spray. Remove visible fat from the chicken. Mix together the bread crumbs, garlic, rosemary, salt and pepper on a plate. In ...

Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.