Lightly spray a covered non-stick pot with cooking spray. Add the chicken and brown over high heat for 2 minutes, turning chicken once. Lower the heat and transfer the chicken to a plate. Set aside.

Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes.

These juicy grilled chicken thighs are marinated in achiote powder and spiced orange juice, giving them a peppery and sweet aroma. Stained red with sweet and peppery achiote (also labeled annatto ...

This Mediterranean-inspired dish combines the convenience of one-pan cooking with delightful flavours. Marinate six skin-on, ...

Wrap up the week with a grill-out worth savoring! These grilled chicken thighs with cherry-balsamic glaze strike a perfect balance between smoky, tangy, and slightly sweet — ideal for summer ...

If you’re a fan of Buffalo chicken wings, you’ll love these grilled honey Buffalo chicken thighs. Seriously — every time I’ve made them everyone asks for seconds, and then thirds.

Cook chicken thighs on the stovetop in a cast-iron pan to give them a pleasant char, and you don't need to light the grill. Tuck them inside ciabatta or another crusty roll and they're festive ...