'grilled chicken' on Serious Eats

The Food Lab: Peruvian-Style Whole Grilled Chicken

When it comes to Peruvian roast chicken—I'm talking the kind served at places like the Pio Pio mini chain—it's all about that green sauce, right? I mean, sure, the tender chicken, kissed with the smoke of a live fire and a hint of spices and garlic is pretty damn good on its own, but it's that green sauce—spicy, tangy, and cooling—that keeps us coming back for more, right? Here's how to make'em both. More

Peruvian Style Grilled Chicken With Green Sauce

This Peruvian Style Grilled Chicken is a recipe I back-hacked from the awesome chicken and green sauce they serve at Pio Pio in NYC. The basics are simple: butterflied chicken with a vinegar and spice rub gets slow-cooked on the grill, followed by a quick stay directly over the coals to crisp the skin. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More

The Food Lab: The Best Barbecue Chicken

Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious. More

5 Great Spices for Grilled Chicken

There are some choices additions for grilled chicken to boost its flavor all the more—especially spices. Stick to spices that complement the roasted, meaty flavors of grilling. Check out the slideshow for our favorite grilled chicken spices, and how to use them for your next grill session. More

This Week in America's Test Kitchen: Italian-Style Grilled Chicken

Almost every cuisine that cooks over a live fire has developed a method for overcoming the challenge of grilling a whole chicken. Americans spike chickens on tallboys of Schlitz and bathe them in low, smoky heat. Italians take another route, cutting out the backbone and cooking the butterflied bird over a hot fire. The Italian secret: The bird is weighted with bricks. But America's Test Kitchen improved upon the method with a novel twist. Watch the video above for step-by-step instructions or get the recipe at AmericasTestKitchen.com (free registration required). More

The Latest In KFC Grilled Chicken Mayhem

Poor KFC. It seemed like such a good idea. New product; launch it with a giveaway. And then another, with a big-name celeb like Oprah to announce the coupons. KFC gets foot traffic; the people of America get free chicken. (And Oprah gets a few million more hits on her website.) So simple, right? Not quite. First, the website couldn’t handle the sudden online crush of chicken-seekers, making downloading the coupon impossible. Then, a KFC near New York’s Grand Central Station refused to honor customer coupons—despite, some report, clearly visible chicken waiting behind the counter—sparking a pretty intense outcry. (But not a "riot," KFC insists.) And to add insult to injury, California-based chain El Pollo Loco started a giveaway... More

Beer Cola-Can Chicken

I was discussing Memorial Day eats on the ride home with my coworker and mentioned the possibility of smoking some beer-can chicken this weekend. This utterance caused my workmate to drop his jaw, take his eyes off the road to stare directly at me and exclaim with puzzled excitement, "What the hell is that?!?!" More

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