In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture. Grill the chicken breasts over moderately high ...

4 skinned and deboned chicken breasts, about 6 ounces each 6 sprigs fresh thyme Combine the soy, pecan oil, lemon juice and black pepper, and whisk to combine. Add the thyme sprigs and pour the ...

Directions . In a small bowl, combine the first nine ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; ...

If you like your chicken to have a kick, try adding dried red pepper flakes. I start with a 1/2 a teaspoon. Don’t leave out the lemon juice entirely, as the acid helps to balance the flavor of ...

1 lemon, plus more as needed. 3 medium zucchini. 3/4 cup labneh, sour cream or plain full-fat Greek yogurt. 1/4 cup soft herbs, such as dill, parsley, chives, basil or a mix ...

J. Kenji López-Alt has a clever trick for keeping grilled chicken breasts tender: He slathers them with mayonnaise, then lets them marinate up to 24 hours before grilling.

My favorite season is around the corner: summer! Summer and its long, glorious days are synonymous with beautifully lazy afternoons lounging poolside, hosting endless grilling parties in the ...

Eating in New York City. Readers’ Favorites: From $$$$ tasting-menu splurges to a celebrated Brooklyn sandwich shop, here are the places from our 2025 list of the 100 Best Restaurants in New ...