Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

These baked chicken thighs, coated in a sweet, homemade gluten-free teriyaki sauce are the perfect weeknight dinner. Get ...

I know boneless, skinless chicken breasts are popular. But they tend to cook up dry ... I (almost) always buy chicken thighs ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

At just $3 per serving, this budget-friendly chicken teriyaki is packed with flavor and goes from stove to table in less than ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...

Mark Bittman’s classic recipe turns a little chicken (just two boneless thighs) and a lot of vegetables ... On some weekend mornings this time of year, when the breeze is coming out of the ...