'grill' on Serious Eats

Fire up the Grill for These Crispy Caramel Chicken Skewers

While my mind typically jumps straight to barbecue sauce for chicken kebabs, I have a real soft spot in my heart for a different kind of sweet and savory chicken skewer—one that draws its inspiration from the sticky caramel glaze of Vietnamese gà kho (caramelized chicken), but is fortified with a citrus kick and some crunch from toasted sesame seeds and sliced almonds. More

Teriyaki Burgers

It may not be a traditionally Japanese combination, but that's not to say that teriyaki sauce doesn't go well with hamburgers. It does. Spectacularly so. But you can't just go to the store, buy a bottle of sauce, and start dousing your burger in it willy-nilly. There's technique at the heart of a good teriyaki-glazed burger—here's how to make it the right way. More

The Food Lab's Guide to Crispy Sous-Vide Chicken Thighs

Chicken thighs are forgiving enough as it is, so why bother cooking them sous vide? Because the method gives you unparalleled control over the final texture, and they'll come out juicier in a sous-vide bag than they do with traditional methods when cooked to the same final temperature. Here are my timing, temperature, and technique recommendations for sous-vide chicken thighs. More

The Food Lab's Complete Guide to Sous-Vide Chicken Breast

What if I told you that chicken breast doesn't have to be bland? That it doesn't have to be dry, stringy, or insipid? Your chicken breast has the potential to be the life of the party, with a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous-vide method to revolutionize your chicken. More

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