Getting that extra moisture off the skin of the bird will help promote better browning and, in turn, crisper skin. This is ...

If you make chicken on the regular, but it always comes out rather dry or flavorless, you need to get on the brine train.

We've all been there—you prepared a delicious chicken dish, only to find that reheating caused a rubbery, dried-out result. Whether you're reheating roasted, grilled, fried, or bone-in or boneless ...

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 ...

Consider this a public service announcement. Chicken breasts do not have to be dry, rubbery vessels for whatever flavoring you pair with them. Yet to ensure they’re safe to eat, many people (and ...

In a pot add the oil and saute the onions until soft. Add the garlic ginger paste and mix well. Add the capsicum and black pepper, and mix with a spatula. Now add the chicken breast, mix and cover ...