Thai-style grilled chicken coated in a marinade flavored with cilantro, white pepper, and fish sauce is one of the tastiest things you'll ever pull off of your grill. There's a reason you can't walk more than a few blocks in Bangkok without catching a whiff of its intense aroma. Here's how to make it in your own backyard.
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Basic cheese-and-tortilla quesadillas are a quick snack, but by adding simple ingredients like sweet sautéed zucchini, smoky chipotle chiles, and shredded roast chicken, they become a weeknight meal that still takes almost no time to make.
Packed with crushed potato chips, bacon, lettuce, tomato, and two different sauces, this juicy, drippy, delicious grilled chicken sandwich is not only surprisingly quick and easy, it'll also rival any burger out there.
An intoxicating juxtaposition of flavors, including spicy and salty lime dressing, sweet pineapple, nutty cashews, and lightly smoky duck, make this a salad of the highest order.
Perfectly juicy, crisp, and smoky grilled cornish hens in a garlicky, lemony greek marinade flavored with oregano and peppers. Serve it with grilled zucchini, pita bread, tzatziki, and a greek salad.
I'm usually a chicken breast sandwich naysayer, but I challenge anyone to say a bad word about these grilled chicken sandwiches with a sweet and spicy glaze, salty bacon, and provolone on a buttered and toasted bun.
A smoky flavor plus additions like cider vinegar, celery seeds, hot sauce, and paprika make for a delicious and unusual chicken salad.
Chicken skewers are all too often dry and and flavorless, but a sweet and pungent marinade ensures this chicken satay is anything but.
Building on past pastrami success, I changed things up by using duck instead of beef. The salty, peppery, and luscious fat is something to lust over.
A marked improvement over previous attempts at lemon and herb chicken, these planked quarters burst with an incredible bright and acidic lemon flavor paired with a herbal freshness.
It took some convincing to get me to admit buffalo chicken sausage is a good idea, then a few tries to make them really awesome.
Druck breasts with juicy meat and crisp skin mix with a robust and fruity cherry-port sauce, combining into a rich and warm combo that's fitting for the start of winter.
For a smaller Thanksgiving gathering, or for lovers of white meat only, these herb-rubbed turkey breasts scale down the size of the bird but deliver on big flavor.
In grilling and barbecue, bragging rights ensures bigger is almost always better, so why not go for broke with beer-can turkey!
Sweet and salty, with a light Asian barbecue flavor, these wings are a nice departure from the standard Buffalo.
I've had the most success with chicken sausages, like this one for roasted garlic and feta chicken sausage. It's a nod to my Greek dominated neighborhood of Astoria, New York. Garlic and feta do most of the work in flavoring this chicken sausage.
Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.
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.
Smoky barbecue chicken with perfectly juicy meat and a sweet, sticky glaze.
For the best grilled chicken, start it off with a slow-cook over the cooler side of a two-level grill to allow the skin to dry and get ready to crisp. Finish it off directly over the hot coals to crisp up the skin until crackly and charred.