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magazine sicilian grill roasted chicken
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(127)
Easy
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We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.
5.0
(5)
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Recipes
Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
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From sticky barbecue wings to char-kissed drumsticks, we’ve got the whole bird fired up.
5.0
(5)
Recipes
This quick-cooking grilled half chicken recipe has a tangy bbq-like glaze made from marmalade, mustard, and sherry vinegar.
4.0
(3.94)
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No backyard? No problem. All the sticky-sweet goodness of barbecued chicken without having to leave the house.
4.6
(4.6)
Recipes
We’re huge fans of Cutty’s in Boston from husband and wife team Rachel and Charles Kelsey. And we’re especially fond of their spicy chicken sandwich recipe made with NEW Heinz® Mayonnaise.The chicken gets a kick of heat from an overnight brine and is then grilled and stacked atop Heinz® Mayonnaise slathered pain de mie and finished with housemade dill pickles, cheddar cheese, and shredded iceberg. Now THAT’s a chicken sando!
Easy
Recipes
When it comes to grilling chicken breasts, it's skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.
4.5
(4.5)
Recipes
One of the centerpieces of Butch Anthony’s outdoor dining room is a massive firepit-grill outfitted with vintage Dutch ovens, which were buried in embers to cook these chickens. We’ve adapted the method for a regular oven.
5.0
(5)
Easy
Recipes
Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Recipes
Deeply charred mustardy chicken thighs are paired with a crunchy and refreshing fennel-basil slaw for the ultimate summer-night chicken sandwich.
5.0
(4.87)
Articles
(189)
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Culture
Our new "Grilling Book" is out soon, and we're having bloggers test-drive the recipes. Today: The Year in Food's Kimberley Hasselbrink grill-roasts some chickens
Bon Appétit
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
Culture
This method turns out crispy skin, juicy meat, and all you need is a cast iron skillet to make it happen.
Christina Chaey
Cooking
Say no to stringy, dry white meat.
Antara Sinha
Cooking
All your at-home grilling dreams come true
Mehreen Karim
Videos
(364)
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Bon Appétit joins Chef Jassimran Singh, Executive Chef at Michelin Star restaurant Crown Shy, to make their signature grilled chicken. Perfected by the late Chef Jamal James Kent, Crown Shy’s grilled chicken is their number one dish–so popular that guests make reservations just to enjoy it.
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Kendra Vaculin has fond memories of mall restaurants as a child of suburbia. If you too believe the BBQ chicken pizza at California Pizza Kitchen is a perfect food, this vegetarian version with mushrooms is going to be a godsend.
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
Get the recipe: https://weightloss-tricks.today/recipe/bbq-mushroom-pizza%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="AdWrapper-efOWgS ddFpqJ SummaryCollectionGridSummaryItem-HgAzv fXwjGk ad ad--read-more">
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Today, Bon Appétit meets chefs Lucas Sin and Eric Sze just outside Taipei to taste some of Taiwan’s best clay-oven-roasted chicken. Using a time-honored vertical spit roasting technique and only a simple salt seasoning, these chickens are slowly cooked to achieve that perfect golden crisp. The result? Juicy, flavorful chicken with irresistibly crispy skin, served whole and ready to be devoured with your hands.
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We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Carla Hall's chicken fried steak recipe. The catch? He'll have to use each of his senses - other than sight. Does Chris have what it takes to recognize then reproduce this classic American comfort food with his eyes behind a blindfold?
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across bonappetit.com and epicurious.com https://bit.ly/3GyNmAb
Looking for more cooking inspiration? Gain unlimited access to over 50,000 recipes across bonappetit.com and epicurious.com https://bit.ly/3GyNmAb
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes cast-iron roast chicken with crispy potatoes.
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes
Get the full recipe here: Cast-Iron Roast Chicken With Crispy Potatoes