Grilling safety is on the minds of the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) as Americans plan for Fourth of July barbecues and events. The agency has ...

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 ...

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 ...

A chef offers expert advice on yielding perfectly succulent breasts and thighs (bone-in or boneless) every time. By Clare de Boer Grilling dogma dictates that you shouldn’t move meat at all when it’s ...

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 ...