Learn how to marinate chicken like a pro with these expert-backed tips for flavor-packed, juicy results every single time.

Method In a large mixing bowl, combine yogurt, tamarind paste, garlic, oil, salt, cayenne and garam masala. Add chicken thighs and mix well. Make sure chicken is well covered in the marinade.

Fire up your grill to medium-high heat. Once your grill is heated, place your chicken on the top rack. Flip your chicken after about 15 minutes, and then check with afood thermometer.

Remove the chicken from the marinade, letting any excess drip back into the bag. Place the chicken on a grill tray and cook, flipping the chicken once, until cooked through, about 10 minutes.

Smear it all over whatever chicken you intend to grill (I like thighs), put the chicken in a bag, and leave the bag in the fridge overnight, or up to 24 hours.

These Asian-inspired chicken thighs are marinated in a well-balanced combination of Thai-style sweet chili sauce, chili-garlic sauce, brown sugar, soy sauce, lime juice, orange juice, garlic, and ...

Yogurt and tamarind- marinated grilled chicken What you need ¾ cup plain yogurt, stirred 1 tablespoon tamarind paste 3 tablespoons finely chopped garlic ¼ cup canola oil 1½tablespoons salt ...

Heat the grill to medium-high (400°F to 450°F) and grill the chicken on oiled grates, grilling uncovered for three to four minutes per side until cooked through.

On their own, boneless, skinless chicken breasts can veer a bit dry or, heaven forbid, bland. I’ve learned that to get them ...

Make grilled chicken with a vinaigrette marinade your new summer go-to Whisk up a double batch of dressing, then use some to marinate the meat and the rest to dress a salad that will go with it.