These Grilled Lemon Chicken Kabobs are a fun addition to your barbecue dinner. They’re delicious and so easy to make! Chicken is marinated in sour lemon and savory herbs, then skewered and grilled to ...

Q. Do you have a good recipe for grilled chicken? I always seem to end up with burned, dried-out chicken. A. This recipe, with a lemon marinade, is cooked on medium heat. The result? Juicy grilled ...

One of our favorite chefs here at New Day, Samantha Ferraro from The Little Ferraro Kitchen, is back with us in studio for the first time since 2019! She shared a recipe with us for preserved lemon ...

When you're looking for a cut of meat that's tender, flavorful, and versatile, chicken thighs are always an excellent option. Compared to chicken breast, thighs have a higher fat content, which gives ...

Chop the stems of the parsley and juice 3 of the lemons into a non-reactive pan. Add 1/2 cup of olive oil, salt and pepper and mix to bring the ingredients together, add you chicken and marinade for ...

Place ingredients for marinade in 1-quart freezer bag. Seal and shake bag to mix. Place chicken in bag, seal and turn to evenly coat. Marinate for a minimum of 2 hours. To grill: Place the chicken ...

Marinades can be your best friend in the kitchen, or your epicurean undoing. Throwing some meat in a zip-top bag is an ideal way to get your food to work for you, while you're out working for the ...

If you're looking for a new way to cook chicken salad for your healthy lunch, this high protein salad from Savage Salads is just what you need. 1/ Mix the chicken with the herbs, the zest and juice of ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. The marinade ingredients are pretty simple, but the summery ...

Not every chef does it. Some chefs do it but don't necessarily tell you that's what they're doing. And some chefs will tell you there's no other way to make tandoori chicken: Double marinate it for ...

Chicken breasts are notoriously tricky to cook. Because they're lean, they tend to dry out quickly and their thickness varies significantly from end to end. Often, by the time the wide side has cooked ...