The crispy skin on a batch of grilled chicken drumsticks is delish but you might want to remove it on occasion to make a lighter high-protein bite, or prepare tandoori chicken that's traditionally ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. Air-chilled chicken ...

Unless we’re talking stir-fry, curry, or chicken parm, I have one poultry prerequisite: It must be skin-on. Throughout my childhood I was the chicken skin czar of my family, commanding that all crispy ...

I grill bone-in chicken the way the tortoise runs the race against the hare in Aesop’s fable: slow and steady. Cooking this way over moderate heat ensures a winning chicken dinner. If you start out ...