Food Stylist: Barrett Washburne. Use this technique of resting grilled proteins on fresh produce for many summer dinners. Ryan Liebe for The New York Times This garlicky, herby chicken is full ...
A honey mustard glaze gives chef John Currence's grilled chicken a sweet ... are three to five inches below the broiler, placing the food on a broiler pan (or in a broiler-safe pan), and placing ...
For the marinade, mix together the ingredients and rub the paste into the chicken, working it in thoroughly to cover all the flesh and skin. Cover and marinate in the fridge for at leat 4 hours ...