In a large bowl, toss chicken with coriander, ½ tablespoon chile flakes, Cotija cheese, a generous pinch of salt and 3 tablespoons oil. Arrange thighs skin ... Spoon radish salad over the avocado ...

Place other half of the marinade in zip-top bag; add chicken ... grill-marked and 165°F. Sprinkle with remaining 1 tablespoon each basil and cilantro before serving. Serve with tomato salad.

Crispy Jalapeno Chicken Thigh Salad is an exquisite blend of flavors and textures, featuring a vibrant mix of greens and ...

A quick lemon vinaigrette tops this simple seared chicken thighs in this simple but vibrant chicken recipe. Serve with a ...

Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.

A honey mustard glaze gives chef John Currence's grilled chicken a sweet ... quickly and evenly when cut into four pieces: two leg/thigh pieces, and two breast and wing pieces.

Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours and up to 24. Preheat a grill to high heat. Thread chicken onto skewers.

And even more so when it is amazingly, irresistibly good. That's what makes this chicken thighs with arugula peach salad recipe such a dinner winner. Succulent chicken thighs cook up quick ...

These thighs dredged ... an herby ice-cold salad will change your mind. Soy sauce, hot mustard, and a little butter make a luxurious sauce for set-it-and-forget-it braised chicken thighs with ...

This summery sweet and smoky chicken ... salad, preheat a griddle pan and griddle the peach quarters for 2–3 minutes on each side. Remove and leave to cool. Toss the spring onions in the oil and ...