The best part of grilled chicken is undoubtedly the crispy, golden skin. Replete with umami flavor and a crackly, crunchy texture, it's this moreish skin that lends a simple cut of chicken such a ...

Whether you're grilling chicken breasts or thighs or even cooking a whole bird, you can't just slap it on the grates and expect it'll come out tasting great. You're going to want to dress up that ...

In a recent column on secrets for grilling cheap cuts of meat, I asked readers to share their worst barbecue/grilling experiences that could have been spared if they’d had a decent instant-read ...

In a large bowl, mix salt, paprika, cayenne, and a few grinds of black pepper. Rub chicken in spice mix until coated. Cover bowl with plastic wrap. Refrigerate at least 30 minutes and up to overnight.

Grilling dogma dictates that you shouldn’t move meat at all when it’s over the coals. While this advice prevents sticking, tearing and juice loss, those in the trade know that blindly adhering to it ...