Spatchcocking is a simple cooking technique that can transform your roasted chicken from good to great. By removing the backbone and flattening the bird, you ensure that it cooks evenly and quickly, resulting in juicy meat and crispy skin meat every time.

Are kebabs made with the onlyfire Stainless Steel Rotating Skewer System that fits on the rotisserie for our Weber grill better than ones grilled directly on the grates? Maybe. Maybe not. Regardless, these are more fun to cook.

Doing keto doesn’t mean sacrificing deliciousness. With many great carb-free seasonings and rubs available, you can easily cook a rotisserie chicken on the grill that’s bet-your-ass fantastic.

Chicken wings are delicious, and you’ll never find a recipe easier than this using an air fryer. Season. Cook seven minutes per side. Eat. Crispy skin. Juicy meat. Yum!

We made basil pesto. Our wife transformed it into an amazing dinner. A collaboration. Here’s our recipe for pesto mozzarella chicken with grape tomatoes.

We summoned our gentlemanly touch to fix the Buffalo chicken pizza, using chicken thighs and blue cheese dressing and crumbles.

We don't enjoy cold sandwiches, except that we love chicken salad on some sort of buttery bread. We substituted Greek yogurt for mayonnaise. The taste was indistinguishable. It was cleaner, healthier, but of course, we still put it on a brioche bun.

This Soupy Rice with Chicken and Vegetables from Food & Wine was warm and heartening. The tomato gave it zest. The rice provided substance. The peas added a little sweetness. The olives delivered a surprising, briny pop. And despite being comfort food, the meal was relatively healthy.

We used a trick to give the chicken a crispy, fried-like texture. This sauce tastes bold and spicy. The Instant Pot does yeoman’s work.

Today, we created a Moroccan paste for this rotisserie chicken, which we spit-roasted on our backyard grill.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

Seeking to accentuate the “comfort” for our sick wife, we used skin-on chicken thighs for this chicken noddle soup made in the Instant Pot.

Filling, clean, flavorful, crisp, this chopped cruciferous salad with lemon olive oil dressing tastes like summer in a shallow bowl.

Here's a recipe for chicken breast and broccoli sauce in the Instant Pot. The magical ingredient is the renderings from the chicken skin.

We wanted shredded chicken tacos. Our Instant Pot, per usual, handled the heavy lifting. Do not sleep on our homemade pico de gallo, though.

With a pressure cooker and an oven, we replicated the secret magic of frying. The meat remains tender and juicy while exterior gets crispy.

We adore our Instant Pot and how tender and juicy it makes chicken. But, the skin comes out limp. The solution? Broil it!

Chicken was meant to be cooked whole with crispy skin. Anyone can roast a chicken. It’s child’s play. Here's how to elevate the experience.

Indian food can be intimidating to make at home. But, if you have a pressure cooker, this coconut milk chicken curry is almost foolproof.

As lovers of chicken wings, we’ve begun developing healthier recipes. Our pressure cooker is key. It develops bold flavor and rich sauce.

Pressure cooker soup is something special. Recently, we made shredded chicken jalapeno enchilada soup. It was tangy, really tangy, but pleasantly tangy.

Comfort food doesn't get much more comfortable than this chicken mushroom polenta with roasted butternut squash.

Cauliflower mash is so good. Made right, it’s light, fluffy, buttery and, at least, a little healthier than the potato-based alternative.

We often make this chicken sausage and cheese tortellini soup on Sunday night and take leftovers for lunch during the workweek.

Rotisserie chicken—spit-roasted in our backyard–is much, much better than fine. It’s damn fine. Stated alternatively, it’s bet-your-ass fantastic

We browned chicken breast, simmered it in garlic sauce and served it over a bed of polenta. To show off, we topped it all with a fried egg.

You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do. An admission otherwise will earn you a one-way ticket to ridicule and rejection. We at G@H won’t lecture you on how you should make the dish. But, kindly allow us to share our gentlemanly secrets for grilling better beer can chicken. 1. Ditch the can. We’re coming out of the gate with potential blasphemy. We will likely offend purists. But, whatever, they can keep their can. We use the Rösle Chicken Roaster. It’s sturdily constructed with a wide base. Unlike an aluminum can, this devise will not crumple or tip. It has a removable handle, which eases transport but does not monopolize precious grill space. 2. Caramelize the skin You probably have a go-to barbecue rub. Perhaps,...

We’ve got secrets to making delicious chicken at home, including smoking it in our Bradley Digital Smoker. Cooking low and slow locks in moisture. The smoke delivers bold, distinct flavor.