Different cuts of chicken cooking on the grill - Maho/Getty Images Come summer, many of us love to chuck a piece of chicken on the grill. However, the meat's low fat content means that it's all too ...

Par-cooking the chicken ensures that the various parts cook through before the skin blackens. This is particularly helpful when using a sugar- or honey-based glaze, which can burn easily. Serve with ...

We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When it comes to grilling meat, it’s hard to ...

“I never rinse marinade off meat before cooking because it defeats the purpose,” he says. When you rinse, you’re literally ...

Come summer, many of us love to chuck a piece of chicken on the grill. However, the meat's low fat content means that it's all too easy to dry the chicken out as you wait for it to cook. The resulting ...