The Brooklyn Kitchen brings us this deliciously flavorful recipe perfect for grilling at your next outdoor event. Combine all ingredients except the chicken and grapeseed oil in a food processor ...

This Chicken Ciabatta Sandwich is all about juicy paprika spiced chicken, a fresh garlic yogurt sauce, and crisp greens ...

Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat chicken well. Chill overnight or up to 2 days.

Although available in supermarkets year-round, cucumbers are at their peak in summer — perfect timing, as their high water content makes them a hydrating snack during the warmer months. The ...

In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.

To butterfly the chicken, cut out the backbone with heavy-duty kitchen or poultry shears. Set the chicken on a board skin side up. Press the breastbone hard with the heel of your hand to flatten ...

Remove chicken from marinade in bowl, discarding marinade; add chicken to yogurt mixture, and stir to coat. Cover and refrigerate for at least 3 hours or up to 8 hours. Preheat oven to 375°F.

Roast and peel your peppers: Preheat your oven to 450 degrees (Make sure it’s clean, or any residue will likely burn!). Place the cherry, habanero, and bell peppers on a sheet pan. Roast in the ...

Remove the chicken breasts from the marinade and scrape off excess. (It’s fine if some of the yogurt remains on the chicken.) Place the chicken breasts on the grill, if possible, positioning the ...