For a dinner that’s both delicious and visually stunning, try this Juicy Butterflied Chicken with a Garlic Lemon Marinade.

When it comes to chicken breasts, it’s always the same story. The lean protein is quick to cook and it sounds appealing, so ...

Hot honey's malleability knows no bounds, so we spoke to an expert who gave us the inside scoop on crafting the perfect sweet ...

Also, I don't add parsley—I rarely have it on hand. If you do, you'll need one teaspoon minced. To make enough marinade for three chicken breasts cut in half lengthwise or six chicken cutlets, you'll ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board.

Once simmered, remove the chicken breasts, the lemon zest, the sultanas and the pine kernels and while still hot, add them to the marinade. Leave in a fridge to marinate for 12 hours, then remove ...

Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the ...

1. Butterfly the chicken breast to make two thinner pieces, about four ounces each. Pour the marinade ingredients into a container. Submerge the chicken pieces into the marinade. Cover the ...

The perfect cookout or summer picnic entree occurs when sweet tea and diced chipotle peppers form a sweet-spicy marinade for ...