Sunny Anderson uses a rich sauce made of fresh tomatoes, sweet and hot peppers, onions, garlic and no oil to create her spicy Very Peri Grilled Chicken.
Just because it's a weekday doesn't mean you can't grill, and these quick-cooking options for summer grilling will get you outside and eating in no time.
Don't be "that guy," manning the grill all day while your guests come and go. Let us show you timesavers for chicken and ribs that'll keep you looking like a grill pro.
Watch and learn how to butterfly, or spatchcock, a chicken. Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly. Begin by patting your chicken dry. Turn over the chicken so its back is facing up. Using poultry or kitchen shears, cut along either side of the spine and remove it. Lay the chicken flat and use a knife to make a notch in the white cartilage in the breast bone at the neck end. Cut a slit on either side of the cartilage. Pop out the breast bone and remove it entirely. Turn over the chicken and tuck the wings under to keep it neat. You're now ready to cook your chicken.
Ree shows how to quickly grill chicken on skewers and blend up a thick, delicious peanut sauce when you're hosting a party and running out of time before the guests arrive.
For a double dose of citrus flavor, Guy Fieri marinates bone-in chicken breasts in grapefruit, orange and lemon slices and juice and then finishes the chicken off in the oven with citrus zest compound butter.
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