A little soy sauce in the glaze ensures the burnished mahogany skin that holiday memories are made of.

With the crunch of the cornmeal crust and kick of the Jamaican spice blend, this chicken is brimming with flavor and texture reminiscent of the much more time-consuming traditional Jamaican jerk marinade and fried chicken.

One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.

Not basting it while it roasts over indirect heat results in an aromatic and tender bird draped in a burnished, crispy-thin skin that your guests will fight over.

Roasting the chiles, onions and garlic is the secret to the depth and rich taste of this sauce.

The eponymous “cups” in this recipe’s name denote equal parts soy sauce, sesame oil, and rice wine.

Inspired by the traditional pork classic, tender marinated chicken breasts are spread with garlic paste, herbs, and salty pancetta before being rolled and grilled.

It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.


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