This impressive and vibrant meal comes together surprisngly quick thanks to the power of the grill and the power of spatchcocking. If you've never tried it before, spatchcocking is a technique that refers to removing the bird's back bone so that you can butterfly the whole chicken open. This technique is a guaranteed route to succulent meat, ultra-crispy skin, and a much quicker cooking time. Get the Recipe: Korean Barbecue Spatchcock Chicken with Shishitos and Scallions
How to Make Chimichurri Chicken Thighs with Potatoes
How to Make Korean Chicken Lettuce Wraps
How to Make Chicken Chilaquiles Casserole

May 03, 2017

You May Like