Kenji recommends marinating the mayo-coated chicken for at least four hours, or up to 24 hours before cooking. Though he uses chicken cutlets in his recipe, you can use any cut, including chicken ...

Is there anything you can't do with baking soda? Between brewing coffee with baking soda, using it to make peeling hard-boiled eggs easier, and mixing baking soda and water together to clean your oven ...

When I’m reaching for a protein to whip together a quick dinner, a few items make my shortlist: salmon, extra-firm tofu, spicy Italian sausage and crispy chickpeas. Chicken breasts don’t tend to ...

I have written about mayonnaise, chicken, and mayonnaise on chicken a few times now. I like to brush it on a whole roaster to encourage browning on the skin, and use it as a breading substrate for ...

If you love a simple marinade, you’ve come to the right place. Trust me, it doesn’t much easier than this . . . When you hear the word “citrus,” lemons, limes or oranges are likely the first fruits ...

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 ...

Chicken breasts are notoriously tricky to cook. Because they're lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked ...

Juicy Marinated Grilled Chicken Kabobs are a summer grilling essential! This easy recipe uses a sweet and tangy marinade with ...

Don't be fooled by viral BBQ chicken recipes. This tangy 75-year-old recipe is a well loved favorite for a reason.

Master the perfect chicken thigh marinade for grilling with bold flavors, smart tips, and a foolproof method that guarantees ...